Have a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!
2zucchini, cut into ½-inch dice
2onions, cut into ½-inch dice
4clovesgarlic, finely chopped
2 large red bell peppers, cored and cut into ¼-inch dice
1 can (35ounces) Italian plum tomatoes, with their juice
1½poundsripe plum tomatoes, cut into 1 inch dice
2tablespoons good-quality chili powder
2teaspoons freshly ground black pepper
½cup Chopped fresh Italian (flat-leaf) parsley
1cupcanned dark red kidney beans, drained
1cupcanned chick-peas (garbanzos), drained
½cup chopped fresh dill
2tablespoonsfresh lemon juice
2cups grated Monterey Jack cheese
4scallions (green onions), white bulb and 3 inches green, sliced on the diagonal
Heat ½cup of the 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 flameproof casserole or dutch oven.
Heat the remaining ½cup 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.