Nathalie's Vegetarian Chili

3/4 cup of olive oil

2 zucchini, cut into 1/2 inch diced pieces

2 onions, cut into 1/2 inch diced pieces

4 cloves of garlic, finely chopped

2 large red bell peppers, cored and cut into 1/4 in diced pieces

1 can (35 oz) Diced tomatoes (I get them with Italian spices added)

1 1/2 pounds of ripe plum tomatoes, cut into 1 inch diced pieces

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 Tablespoon dried basil

1 teaspoon fennel seeds

1 Tablespoon dried oregano

2 teaspoons freshly ground pepper

1 teaspoon of salt

1/2 cup chopped Italian flat leaf parsley

1 cup canned dark red kidney beans, drained

1 cup canned chick-peas, drained

1/2 cup chopped fresh dill (chopped)

2 Tablespoons fresh lemon juice

 

Sour cream, grated Monterey Jack cheese, chopped green onions for the top

Serve over brown rice

 

1) Heat 1/2 cup of olive oil in a large pan over medium heat.  Add the zucchini and saute until just tender, 5-7 minutes.  Transfet the zucchini to a large soup pan/dutch oven.

 

2)Heat the remaining 1/4 cup of oil in the skillet over low heat.  Add the onions, garlic, and bell peppers.  Saute until just wilted, about 10 minutes.  Transfer the mixture to the casserole, along with oil remaining in the skillet.

 

3) Place the soup pot over low heat.  Add 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.

 

4) 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 on brown rice with sour cream, grated chees, and sliced green onions (if you want).