Vegetable Chili

Name: Vegetable Chili
Yield: 8 portions
Ingredients: 1 cup canned dark red kidney beans, drained; 2 teaspoons freshly ground black pepper; 1 teaspoon salt; ½ cup Chopped fresh Italian (flat-leaf) parsley; 1 teaspoon fennel seeds; 1 cup canned chick-peas (garbanzos), drained; ½ cup chopped fresh dill; ¾ cup olive oil; 1 tablespoon dried oregano; 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; 4 cloves garlic, finely chopped; 2 onions, cut into ½-inch dice; 2 zucchini, cut into ½-inch dice; 1 tablespoon ground cumin; 1 tablespoon dried basil; 1 can (35 ounces) Italian plum tomatoes, with their juice; 1½ pounds ripe plum tomatoes, cut into 1 inch dice; 2 large red bell peppers, cored and cut into ¼-inch dice; 2 tablespoons good-quality chili powder

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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!

Ingredients

¾ cup olive oil
2 zucchini, cut into ½-inch dice
2 onions, cut into ½-inch dice

Main course
Spicy
Vegetarian
Gluten-free

Method

Heat ½ cup 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 ½