Chili Recipe from January Meeting

Thanks to Deb Santamore for sharing this chil with us at our January Meeting. There were so many requests for the recipe, we've shared it with you all here. Enjoy!

Vegetable Chili

3/4 cup olive oil
2 zucchini, cut into 1/2 inch dice
2onions, 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 ounces) Italian plum tomatoes, with their juice
1 1/2 pounds ripe plum tomatoes, cut into 1 inch dice
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon dried basil
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian(flat leaf) parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas(garbanzo), drained
1/2 cup chopped fresh dill
2 Tablespoons fresh lemon juice
1 cup sour cream
2 cups grated Monterey Jack cheese
4 scallions(green onions) white bulb and 3 inches green, sliced on the diagonal

1. Heat 1/2 cup of the olive oil in a large skillet over medium heat. Add the zucchini and sauté' until just tender, 5 to 7 minutes. Transfer the zucchini to a large flame proof casserole or Dutch oven.
2.Heat the remaining 1/4 cup of oil in the skillet over low heat. Add the onions, garlic, red peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.
3. 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.
4. 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.

Serves 8 portions.

Notes... I use Pam instead of olive oil and you can just use a pot or a crock pot. I don’t always add all the chili powder.. Better to start off with less and add then too much that you can’t take out.

This recipe comes from The New Basics cookbook by julee rosso & sheila lukins