3 tablespoons olive oil
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 large red onion, finely diced
4 cloves garlic, peeled and thinly sliced
3⁄4 teaspoons chili powder
11⁄4 teaspoons ground cumin
1⁄2 teaspoon cayenne pepper
2 medium zucchini, ends removed and cut into small dice
2 yellow squash, ends removed and cut into small dice
One 28-ounce can crushed tomatoes
1 cup water
One 15.5-ounce can red kidney beans
21⁄2 cups grated cheddar cheese
Directions
In a large sauté pan, heat the olive oil over medium-high heat until just smoking.
Add the green and red peppers, onion, and garlic and sauté for about 5 minutes, until the peppers are softened. Add the chili powder, cumin, and cayenne pepper and sauté for 1 minute. Add the zucchini, squash, crushed tomatoes, and water.
Cover and turn the heat down to medium. Cook for about 20 minutes, stirring once or twice. Uncover, stir in the kidney beans, and cook until heated through.
