Post by gayla on May 9, 2008 20:58:18 GMT -5
Southwestern Vegetarian Chili
3/4 cup olive oil
2 zucchini (coarsely chopped)
2 onions (coarsely chopped)
4 cloves garlic (finely minced)
2 large red peppers (finely chopped)
2- 35 oz. cans plum tomatoes with juice
2 tablespoons chili powder
1 tbs. ground cumin
1 tbls. dried basil
1 tbs. dried oregano
2 teaspoon salt
1/2 cup chopped fresh Italian parsley
1 cup dark red kidney beans (canned)
1 cup black beans (canned)
2 tbs. dried dill
2 tbs. lemon juice
Heat olive oil in large stock pot. Saute first four ingredients until tender. Add fresh and canned tomatoes and all the seasonings. Cook uncovered for about 20-30 minutes. Stir in beans, dill, and lemon juice. Simmer on stove for about 15 minutes. Serve with sour cream and chopped green onions on top of each serving.