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Serves: Two hungry people for two nights in a row (or four people for one night)
1-1/2 ounces seasoned vegetarian "sausage," sliced (or low-fat poultry-based sausage, if you prefer)
1 green pepper, chopped
1 red pepper, chopped
2 to 3 large carrots, chopped very fine
1/2 to 1 large red onion, chopped
1/2 large leek, chopped
1/4 red cabbage, chopped or shredded
1 green zucchini or yellow squash, diced
1 bulb garlic, minced
1 28-ounce can diced or stewed tomatoes, plain or Italian-style
Ground coriander, 1/2 to 1 T. or to taste
Fennel seed, 1 tsp.
Italian seasoning (or oregano and/or marjoram) to taste (I use at least 1 T. each)
Black pepper and salt, to taste
1 15-ounce can pinto beans
1 15-ounce can diced tomatoes
The second night, to make a second dinner with different tastes and textures, add tomatoes and beans to the leftovers and reheat. You can top with grated cheese both times, if desired.
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