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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 23 |
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Pot of Chili Ingredients:
1/2 cup olive oil |
2 zucchini, diced |
2 onions, diced |
4 garlic cloves, finely chopped |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
35 ounce canned plum tomatoes |
1 1/2 pounds plum tomatoes, diced |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon dried basil |
1 tablespoon dried oregano |
2 teaspoons freshly ground black pepper |
1 teaspoon kosher salt |
1 teaspoon fennel seeds |
1/2 cup parsley, chopped |
1 cup dark red kidney beans, drained |
1 cup canned chick-peas, drained |
1/2 cup fresh dill, chopped |
2 tablespoons fresh lemon juice |
Directions:
1. 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. With a slotted spoon transfer the zucchini to a large flameproof casserole or dutch oven.
2. Heat the oil left in the pan 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 the remaining oil in the skillet.
3. Place the casserole over low heat. Add the 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 with bowls of sour cream, grated cheese, and sliced scallions along side.
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