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    Servings: Not specified

    Directions

    Heat oil in a Dutch oven over medium-high heat; add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add zucchini and bell peppers; cook 5 minutes, stirring frequently. Add tomatoes and remaining ingredients, stirring well to combine. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

    Ingredients
    • 1 tablespoon olive oil
    • 1/2 cup chopped onion
    • 2 garlic cloves, minced
    • 1 1/2 cups chopped zucchini
    • 1 cup chopped red bell pepper
    • 1 cup chopped green bell pepper
    • 4 cups chopped tomatoes (about 1 3/4 pounds)
    • 1 tablespoon chili powder
    • 1 teaspoon Old Bay seasoning
    • 1/4 teaspoon black pepper
    • 2 (5.5-ounce) cans spicy-hot vegetable juice
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1 (15-ounce) can kidney beans, rinsed and drained
    • 1 jalapeño pepper, minced

    Parsed from recipe text (no separate ingredient records).
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