Ingredients
1 small onion, chopped1 tablespoon olive oil3 garlic cloves, minced2 medium zucchini, finely chopped2 medium carrots, finely chopped3 tablespoons cornmeal2 tablespoons chili powder2 tablespoons paprika1 tablespoon sugar1/2 teaspoon ground cumin1/4 to 1/2 teaspoon cayenne pepper2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained2 cans (15 ounces each) pinto beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drainedGARNISH:8 tablespoons fat-free sour cream8 tablespoons thinly sliced green onions8 teaspoons minced fresh cilantro
Preparation
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute.
Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro.
