Ingredients
- 3/4 cup Olive Oil (I generally use less)
2 Zucchini, cut into 1/2 inch dice
2 Onions, cut into 1/2 inch dice
4 Cloves Garlic, finely chopped
2 large red bell peppers, cored and cut into 1/4 -inch dice
1 can (35 ounces) Italian plum tomatoes, with their juice
1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice
2 tablespoons good-quality chili powder
1 tablespoon ground Cumin
1 tablespoon dried basil
1 tablespoon dried Oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos) drained
1/2 cup chopped fresh dill
2 tablespoons fresh lemon juice
Description
Awesome Chili! I Have Made It Many Times Since My Friend Gave Me The Recipe And It Never Fails To Please Me. Freezes Well And Is Great For Lunch Or Dinner.
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