Incredible Vegetarian Chili

[Guest guest]

I made this over the weekend & it really is incredible! Enjoy!

 

Incredible Vegetarian Chili

 

1/2 cup olive oil

1 large onion diced *

2 red bell peppers, cored and diced

4 cloves minced garlic

1 or 2 jalapeno peppers diced small (optional)

2 medium zucchini, quartered and sliced

1 lb. chopped fresh tomatoes, preferably plum tomatoes

1 (35oz.)can chopped tomatoes

(I used 2 cans of tomatoes instead of using any fresh)

2 Tbs. chili powder

1 Tbs. ground cumin

2 Tbs dried parsley or 1/4 cup fresh chopped parsley

1 Tbs dried basil

1 Tbs dried oregano

1 tsp. fennel seed

2 tsp ground pepper

1 tsp. salt

1 (15oz.) can chick peas, drained and rinsed

1 (15oz.) can black beans, drained and rinsed

1 (15oz.) can kidney beans, drained and rinsed

1/2 cup chopped fresh dill, (or 1 Tbs. dill weed)

2 Tbs fresh lemon juice

1 cup sour cream

2 cups shredded cheddar or Monterey jack cheese

4 jalapenos sliced (optional)

1 bag tortilla chips

 

1. In large stockpot or casserole, heat olive oil over medium heat. Add onions,

red bell peppers, garlic and jalapeno and sauté until just wilted, about 6

minutes. Add zucchini and sauté another 6 minutes stirring occasionally.

2. Turn heat to medium low and add tomatoes, canned tomatoes, chili powder,

cumin, parsley, basil, oregano, fennel seed, pepper , and salt. Cook uncovered,

stirring occasionally for 20 minutes.

3. Stir in chick peas, black beans, kidney beans, dill and lemon juice and cook

for another 20 minutes, stirring occasionally.

4. Serve with bowls of sour cream, shredded cheese, jalapeños, and chips on the

side.

 

*Tip: all vegetables should be cut small for best texture, appearance, and

taste.

 

Serves 12