Hearty late October supper for 8+
In a large stock pot brown in a little olive oil on medium high flame:
1 vidalia onion, chopped
1 red onion, chopped
Season with garlic powder, ground pepper, salt to taste. Stir.
1 lb. ground chuck
Brown and stir. Season with more salt, pepper, garlic power.
2 yellow bell peppers, cleaned and julienned
3 chili peppers of your choice, cleaned and julienned
Brown and stir. Season with salt, pepper.
2 small zucchini cubed
Brown and stir. Season with garlic powder.
2 8 oz. cans low sodium black beans
2 8 oz. cans low sodium red kidney beans
1 can Cento whole tomatoes
Stir and break up tomatoes with a wooden spoon. Stir.
Season with 4 tsp. ground cumin and 1 tsp. cayenne
1 jar hot salsa
2 cups roasted corn (optional)
Stir. Bring to boil. Then turn to low light and simmer uncovered for 2-3 hours, stirring occasionally.
Serve in a bowl with tortilla chips, or over rice, and/or topped with jack cheese.