1/2 medium yellow or sweet onion, chopped
1 jalapeno chili pepper (optional)
1/2 c. chopped mini sweet peppers or other sweet pepper
3-4 cloves garlic, minced
1 T. olive oil
1 large carrot, coarsely chopped
1 small yellow zucchini, coarsely chopped
1 T. chili powder (or to taste)
1/2 t. each cumin and coriander
1/4 t. turmeric
1 t. dried oregano
1 bay leaf
2 – 14.5 oz. cans diced tomatoes
1 c. Trio wine (or other dry red wine)
1 - 15 oz. can each of black beans, navy beans, and pinto beans (or other beans of choice), drained and rinsed
Shredded jalapeno smoked cheese for garnish (optional)
In a large sauce pan, heat olive oil over medium-high heat. Saute the onion, chili pepper, sweet peppers, and garlic in the hot oil, stirring frequently, for 2 to 3 minutes. Add carrots and zucchini and continue cooking and stirring for another 5 minutes. Add spices and stir constantly for 1 minute. Add tomatoes, wine, and bay leaf. Stir in drained beans. Bring to a simmer, reduce heat to low, partially cover, and simmer for 30 minutes, stirring occasionally. Garnish each serving with cheese, if desired. Makes 4 to 6 servings.