Ingredients: |
Ingredients: 3/4 cup olive oil
2 zucchini, cut into 1/2-inch dice
2 onions, cut into 1/2-inch dice
4 cloves garlic, finely chopped
2 large red bell peppers, cored and cut into 1/4 dice
1 can (35 ounces) Italian plum tomatoes, with their juice
1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice
2 tablespoons good quality chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
1/2 cup chopped fresh chopped dill
2 tablespoons fresh lemon juice
1 cup sour cream
2 cups Monterrey Jack cheese, grated
4 scallions, white bulbs and 3" green, sliced on diagonal
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Directions: |
Directions:Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, five to seven minutes. Transfer the zucchini to a large flameproof casserole or Dutch oven.
Heat the remaining 1/4 oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.
Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook uncovered, stirring often, for 30 minutes. Stir in the kidney beans, chick peas, dill, and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside. |
This recipe for Vegetable Chili is from