- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 large zucchini, chopped
- 2 large carrots, chopped
- 1 (10 ounce) package mushrooms, chopped
- 2 large red peppers, chopped
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 3 cups Prego® Heart Smart Traditional Italian Sauce or Heart Smart Onion & Garlic Italian Sauce
- 2 teaspoons ground chipotle chile pepper
- 1 teaspoon dried oregano leaves, crushed
- Heat the oil in a 6-quart saucepot over medium heat. Add the onion, zucchini, carrots, mushrooms and peppers and cook for 5 minutes or until the vegetables are tender-crisp, stirring often. Stir the beans, sauce, chipotle pepper and oregano in the saucepot and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.