Why I Love This Recipe
The fennel makes this a delicious vegetable chili. Elinor Brady
Ingredients You'll Need
3/4 cup olive oil ( less if non stick pan)
2 zucchini, cut into 1/2 inch dice
2 onions, cut into 1/2/inch dice
4 cloves of garlic, finely chopped
2 large red bell peppers, cored and cut into 1/4 inch dice
1 can ( 35 oz. or 28 oz.) Italian plum tomatoes, with their juice
1 1/2 lb. ripe plum tomatoes, cut into 1" diced OR 14 1/2 oz. canned diced tomatoes
1/2 tsp. chili powder (optional)
1 tbsp. ground cumin
1 tbsp. dried basil 1 tsbp. dried oregano
1/2 tsp. freshly ground black pepper
optional 1/2 tsp. of salt
1 tsp. fennel seeds
1/2 cup chopped fresh Italian flat leafed parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas ( garbanzos) drained
1/2 cup chopped fresh dill or 1 tsp. dried dill
1 tbsp. fresh lemon juice
2 cups grated Monterey Jack cheese
4 scallions ( green onions), white bulbs with 3 inches green, sliced on the diagonal
1 cup sour cream ( if you like for garnish)
Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large dutch oven or a large flameproof casserole.
Heat the remaining 1/4 cup 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 dutch even, along with the oil remaining in the skillet.
Place the Dutch oven over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, pepper, optional salt, fennel seeds, and parsley. Cook, uncovered, stirring often for 30 minutes.
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 with bowls of sour cream, grated cheese, and sliced scallions alongside.