Vegetable Chili

• olive oil
• 1/2 peeled eggplant, 1/2-inch cubes
• 2 zucchini, 1/2-inch cubes
• 2 onions, diced
• 4 cloves garlic, minced
• 2 red peppers, diced
• 1 large can plum tomatoes
• 1 to 2 lb. fresh plum tomatoes
• 2 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. basil
• 1 Tbsp. oregano
• 2 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. fennel seed
• 1/2 c. flat leaf parsley
• 1 (15 oz.) can kidney beans (dark red), drained
• 1 (15 oz.) can chickpeas, drained

1. Saute eggplant and zucchini in some oil until tender (7 to 8 minutes).
2. Transfer to large Dutch oven.
3. Saute onions, garlic and peppers until tender (10 minutes).
4. Transfer to the Dutch oven. Add both types of tomatoes, spices and parsley.
5. Cook, uncovered, for 30 minutes, stirring often.
6. Add kidney beans and peas; cook another 15 minutes.
7. Stir and adjust seasonings.
8. Garnish with sour cream and/or grated Cheddar or Monterey Jack cheese.
9. Yields 6 to 8 servings.

olive oil, zucchini, onions, garlic, red peppers, tomatoes, fresh plum tomatoes, chili powder, ground cumin, basil, oregano, ground black pepper, salt, fennel seed, flat leaf parsley, kidney beans, chickpeas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320556 (may not work)