Veggie Chili

• 3/4 cup olive oil
• 2 large zucchini, chopped into 1/2 inch dice
• 4 cloves garlic
• 2 onions diced
• 2 large red peppers diced
• 1 and 1/2lbs vine ripe tomatoes diced
• 1 35oz can plum tomatoes, with juice
• 2T chili powder
• 1T dried basil
• 1T oregano
• 1T cumin
• 1t fennel seeds
• 1t salt
• 2t ground black pepper
• 1/2c italian parsley
• 1/2c dill
• 1c red kidney beans
• 1c chickpeas
• 2t lemon juice

1. 1) Heat 1/2 c olive oil in skillet and saute zucchini until tender, transfer to dutch oven
2. 2) Heat remaining oil in skillet and add onions, garlic and red pepper. Cook until wilted, transfer to dutch oven
3. 3) Place dutch oven over low heat and add tomatoes, canned tomatoes, chili powder, cumin, fennel seeds, basil, oregano, parsley, salt and pepper for 30 minutes
4. 4) add beans, dill and lemon juice and cook another 15 minutes. Adjust seasoning to taste.

olive oil, zucchini, garlic, onions, red peppers, tomatoes, tomatoes, t chili powder, t, t, t, fennel seeds, salt, ground black pepper, italian parsley, dill, red kidney beans, chickpeas, lemon juice

Taken from www.epicurious.com/recipes/member/views/veggie-chili-50171997 (may not work)