Monday, October 26, 2009

Vegetable Chili

We had this the other night to rave reviews. I actually added browned ground beef to mine, so it is good with or without meat:

Vegetable Chili

¾ cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large red bell peppers, cored and cut into 1/2 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 chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
½ cup chopped fresh Italian (flat-leaf) parsley
1 15oz. can dark red kidney beans, drained
1 15oz. can chick peas (garbanzos), drained
1 15 oz. can white northern beans, drained
½ cup chopped fresh dill
2 tablespoons fresh lemon juice
1 cup sour cream
2 cups grated Monterey Jack cheese
4 scallions, white bulb and 3 inches green, sliced on the diagonal

Heat ½ cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5-7 minutes. Transfer zucchini to a large flameproof casserole or dutch oven.

Heat the remaining ¼ cup 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, and parsley. Cook, uncovered, stirring often, for 30 minutes.

Stir in the kidney beans, white northern 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.
Makes 8-10 portions

Hmm, good!


Sandee said...

Oh this does sound very good. Now if it would just cool down enough for hot soup/chili. We were in the 80s today.

Have a terrific day honey. Big hugs. :)

ivana said...


Ciao Sandy!!!
I note the recipe!!!

Have a great Tuesday...I go to the market palce with my friends!!!

Un abbraccio!!!
Thanks for the nice recipe (so tasty!!!)

Joy said...

I can testify to the fact that is is VERY good! Thanks for the recipe, Sandy. (and for the bowl of chili, too!)

Joy said...

Sandy, I just sent the recipe to my daughter. Did you cook yours in a crock pot or is my memory playing tricks on me? If it was in a crockpot, was that just to keep it warm, or when did you switch from stovetop to crockpot? :-)

Sandy B said...

I browned the beef and onions together, then dumped everything in the crockpot for 6 hours. The veggies were still a wee bit crisp, but I like them that way. And I only had one zucchini...Amy had one yellow squash, so that went into the mix. It is a recipe that is very versatile. And good!