Squash and Pinto Beans

Ingredients:

1/4 to 1/2 cup organic vegetable broth

1/2 cup diced onion

2 tsp minced jalapeno chili

2 garlic cloves, minced

1 cup sliced yellow squash

1 cup sliced zucchini

1 1/2 cups pinto beans (rinsed and drained)

diced tomatoes (you can use fresh tomatoes or canned, 14 oz. but try to get ones with low sodium and no added sugar)

1/2 cup corn (I did not have any when I made this for the picture, but with it added it is even more colorful)

thyme

2 cups cooked quinoa (I use brown rice sometimes too)

Directions:

Heat 1/4 cup vegetable broth in large pan and add onion, chili, and garlic.  Cook 2 minutes.

Stir in squash and zucchini and cook 2 more minutes adding more broth if needed.

Add beans, tomatoes, corn and thyme.

Simmer about 10 min. and serve over quinoa or rice.

Note:

I always play around with spices when I cook.  If things taste to bland I add a little cayenne pepper or turmeric which are both great cancer fighting spices.  I also like a lot of fresh parsley and basil.

Happy eating!

-Kristen

Choosing healthy living over dying 🙂

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