Vegetable 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 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