1 medium zucchini, cut into ½ inch diced
1 medium yellow onion, diced
4 cloves of garlic, chopped
1 can (15.5 ounces) black beans, rinsed and drained 1 can (15.5 ounces) pinto beans, rinsed and drained 1 can (14.5 ounces) diced tomatoes with green chilies 1 can (14.5 ounces) crushed tomatoes
¾ cup tomato paste
2 tablespoons of olive oil
1 ½ teaspoons ground cumin
1 teaspoon chili powder
sea salt and pepper to taste
diced avocado for garnish
1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes.
2. Add cumin and chili powder, season with salt and pepper, and cook until spices are fragrant, 1 minute.
3. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red
about 3 minutes.
4. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper. Serve in bowls and garnish with avocado.