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!