Cooked - Red Hot Vegetable Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Hot Vegetable Chili

6.0

¼ cup olive oil

2 medium-size zucchini and/or crook necked squash, cut into ½-inch cubes

1 medium-size yellow onions, cut into ½-inch cubes

4 cloves garlic, finely chopped

2 large red peppers, cored and cut into ¼-inch dice

1 can (35 ounces) Italian plum tomatoes

1 ½ pounds fresh ripe tomatoes, cored and cut into 1-inch cubes

2 tablespoons chili powder, from southwest or Mexico (ancho,mulato or Pasilla)

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

2 tablespoons fresh Italian parsley

1 cup canned diced red kidney beans, drained

1 cup canned garbanzo beans, drained

½ cup chopped fresh dill

2 tablespoons chopped fresh dill

Heat few Tbsp olive oil in a large skillet over medium heat. Add zucchini and sauté until tender. Remove from skillet to a large casserole or oven.
Add few Tbsp oil to skillet over low heat. Add onions, garlic and red pepper. Sauté until just wilted.
Place the casserole over low heat. Add undrained canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel and parsley. Stir well and cover.
Stir in kidney beans, garbanzos, dill and lemon juice. Cook for 15 minutes more. Stir well and adjust seasonings to taste. Serve immediately. Garnish with sour cream, grated Monterey Jack cheese and sliced scallions.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 15 weeks ago

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