Difference between revisions of "Vegetable chili"
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(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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Revision as of 06:12, 21 February 2015
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
