Vegetable chili

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Revision as of 07:12, 21 February 2015 by Y8s (Talk | contribs) (Created page with "Chili == Commentary == From New Basics. Make a ton and eat it for days or freeze some! == Ingredients == * 3/4 cup olive oil * 2 zucchini cut into 1/2 in...")

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Commentary

From New Basics. Make a ton and eat it for days or freeze some!

Ingredients

  • 3/4 cup olive oil
  • 2 zucchini cut into 1/2 inch dice
  • 2 onions, 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 oz) Italian plum tomatoes, cut into 1 inch dice
  • 2 tablespoons good quality chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 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 chickpeas (garbanzos), 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


Directions

Preparation Notes