Vegetable Chili

¾ 2 2 4 1

cup cloves

Olive oil Zucchini, cut into ½ inch dice Onions, cut into ½ inch dice Garlic, minced or pressed Red bell pepper, cut into ½ inch dice

Heat ½ cup of oil in a large skillet and sauté the zucchini over medium-low heat until soft (about 5 minutes). Transfer to a casserole or Dutch oven. Heat the remaining ¼ cup of oil in the skillet and sauté the onions, garlic, and bell peppers over low heat until soft (about 10 minutes). Transfer to the casserole.

1 1 ½ 2 1 1 1 2 1 1 ½

35 ounce can pounds tablespoons tablespoons tablespoons tablespoons teaspoons teaspoons teaspoons cup

whole tomatoes in juice ripe plum tomatoes, cut into 1 inch dice chili powder cumin, ground basil, dried oregano, dried ground black pepper salt fennel seeds Italian parsley, chopped

Add the canned tomatoes with their juice, the fresh tomatoes, the parsley and spices, and cook, uncovered, over a low heat for 30 minutes, stirring often.

1 1 ½ 2 1 2 2

cup cup cup tablespoons cup cups

canned dark red kidney beans, drained canned garbanzo beans, drained fresh dill, chopped lemon juice sour cream Monterey jack cheese, grated scallions, thinly sliced

Stir in the kidney beans, garbanzo beans, dill and lemon juice; cook for another 15 minutes. Stir well and adjust the seasonings to taste. Serve with sour cream, grated cheese, and scallions on the side.