Ingredients

1 large yellow onion, chopped

1 green bell pepper, seeded and chopped

Olive oil cooking spray to coat cast iron pot

2 c. fresh Roma tomatoes, chopped (OR one 28 oz can whole peeled tomatoes)

2½ c. cooked organic dark red kidney beans

2½ c. cooked organic pinto beans

2 c. cooked corn kernels (fresh, frozen, or canned)

2 c. green zucchini squash, in small cubes

3 T. dried red mild chile powder

1 tsp salt

Directions

• Heat cast iron or soup pot over medium-high heat.
• Add onions. Sauté for 2 minutes until translucent, then add green bell peppers and sauté another 2 minutes.
• If using canned tomatoes, cut each of the whole fruit into 8 pieces (large dice) and add them to the onions and green bell peppers. Cook for another 2 minutes, stirring constantly to prevent burning.
• Add the kidney and pinto beans and cooked corn. Stir well. Bring to a boil, then reduce heat to low.
• Stir in the dried red chile powder and salt.
• Let simmer for 20 minutes, stirring occasionally.
• Garnish with fresh cilantro if desired. Serve hot with fry bread, corn or flour tortilla.

Recipe by Chef Lois Ellen Frank of Red Mesa Cuisine, Santa Fe-based chef, author, Native foods historian and photographer. https://redmesacuisine.com/loisellenfrank

Want a jump start? Shop dried soups, seasonings, hot sauce, and salsa from True Certified partners like  Santa Fe Seasonings, Hatch Chile Express, Ol’ Gingo Chile Company, New Mexico Sabor, and Tsimayó.