Aunt Nancy's Vegetarian Chili
- 12
- 20 minutes
- 1 hour
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-inch dice
- 1 can (35 oz.) 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 black pepper
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1/2 cup chopped fresh Italian parsley
- 1 cup canned dark red kidney beans, drained
- 1/2 cup chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- Monterey Jack cheese
- scallions`
Directions
- Heat the oil in a large pot over medium heat. Add the zucchini and saute until just tender, 5 to 7 minutes.
- Adjust the heat to low. Add the onions, garlic, bell pepper. Saute until just wilted, about 10 minutes.
- 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 the sour cream, scallions, etc..
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