Vegetable Chili

 

¾

cup

olive oil

2

 

zucchini

2

 

onions

4

cloves

garlic

1

 

red bell pepper

 

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

35 ounce can

whole tomatoes in juice

1 ½

pounds

ripe plum tomatoes, cut into 1 inch dice

2

tablespoons

chili powder

1

tablespoons

cumin, ground

1

tablespoons

basil, dried

1

tablespoons

oregano, dried

2

teaspoons

ground black pepper

1

teaspoons

salt

1

teaspoons

fennel seeds

½

cup

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

cup

canned dark red kidney beans, drained

1

cup

canned garbanzo beans, drained

½

cup

fresh dill, chopped

2

tablespoons

lemon juice

1

cup

sour cream

2

cups

Monterey jack cheese, grated

2

 

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.