One of my favorite meatless marvels in the world!
2tbsp. Olive Oil
4 cloves Garlic, Minced
1 whole Large Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
2 whole Carrots, Peeled And Diced
2 stalks Celery, Diced
1 whole Jalapeno, Seeded And Finely Diced
3c. Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
1 can (12 To 14 Ounces) Plain Tomato Sauce
1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
1/2tsp. Salt, More To Taste
1tsp. Ground Oregano
1tbsp. Ground Cumin
2tbsp. Chili Powder (more To Taste)
1 can (14 Ounces) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1 can Garbanzo Beans, Drained And Rinsed
1 can Black Beans, Drained And Rinsed
1 whole Large Zucchini (or 2 Medium Zucchini), Diced
1/4c. Masa (corn Flour) Or Regular Cornmeal
1/2c. Warm WaterCotija Cheese, For Serving (optional)
Pico De Gallo, For Serving (optional)Cilantro Leaves, For Serving (optional)In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.
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