Vegetarian Chili


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Member since 2019
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Serves 8 | Prep Time 30 minutes | Cook Time 60 minutes

Why I Love This Recipe

Linda Underwood - hearty chili and you won't miss meat at all.


Ingredients You'll Need

3/4 cups olive oil
2 zucchini, 1/2 inch dice
2 onions, 1/2 inch dice
4 cloves garlic, minced
2 red bell pepper, 1/4 inch dice
1 35 ounce can plum tomatoes with juice
1 1/2 pounds plum tomatoes, 1 inch dice
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon basil leaves
1 tablespoon oregano
2 teaspoons pepper
1 teaspoon salt
1 teaspoon fennel seed
1/2 cup parsley , chopped
1 cup red kidney beans, drained and rinsed
1 cup garbanzos beans, drained and rinsed
1/2 cup dill fresh, chopped
2 tablespoons lemon juice
2 cups monterey jack cheese, grated
1 cup sour cream


Directions

Saute zucchini with oil in large skillet until just tender about 5 minutes. Transfer zucchini to large casserole or dutch oven. To skillet add onions, bell peppers and garlic and saute until wilted about 10 minutes. Transfer to casserole.

Place casserole over low heat and add the tomatoes and spices. Cook, uncovered stirring often for about 30 minutes.

Stir in kidney beans, garbanzos beans, dill and lemon juice. cook another 15 minutes. Stir well and adjust seasonings to taste. Serve with listed garnishes.


Questions, Comments & Reviews



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