1. |
Heat olive oil in stock pan over medium high heat. |
2. |
Sauté onion until golden brown. |
3. |
Add chili pepper. Stir for one minute. |
4. |
Add potato and 2 cups beef broth. Cover pan and reduce heat to medium. Simmer about 10 minutes - until potato is almost tender. |
5. |
Add stewed tomatoes and their juices, all the beans, garlic, spices, and zucchini, Season to taste with salt and pepper. |
6. |
Simmer uncovered until potato is very tender and sauce thickens, about 10 minutes. |
7. |
Garnish with chopped cilantro and serve over brown rice. |