1 large onion, coarsely chopped
1 Tbsp. Vegetable oil
1 (28 oz.) can whole tomatoes (undrained), coarsely chopped 2/3 c. picante sauce
1 1/2 tsp. Ground cumin
1 tsp. Salt
1/2 tsp. Crushed basil leaves
1 (16 oz.) can black beans, rinsed and drained
1 chopped green pepper
1 lg. Yellow squash or zucchini (or half & half) cut into 1/2-inch chunks (2 c.)

In large saucepan or Dutch oven, cook onion in oil until tender. Add tomatoes, picante sauce and seasonings. Stir in beans, peppers, and squash; cover and simmer until vegetables are tender, about 15 minutes. Makes about 8 (1 cup) servings.

Suggested toppings: Steamed rice, sour cream, chopped cilantro or parsley, shredded cheese.