This is an unconventional chili dish that is equally good in warm weather as it is in cold weather. It has lots of colorful vegetables and beans to boost the healthy quotient and tastes delicious. Fresh dill, parsley and fennel seeds give it a very different flavor compared with traditional chili. Fresh lemon juice is added at the very end to give a nice acidity and brighten the flavor. It really could be eaten cold with a healthy dollup of sour cream or yogurt on a hot summer day.
vegtables sauteeing until just barely cooked through.
The recipe comes from an all time favorite cookbook, The New Basics by Sheila Lukins and Julee Rosso. I still think they have great instincts when it comes to developing recipes.
fresh dill with colorful peppers
As with most of my favorite recipes, substitutions can easily be made. I like to keep the vegetables a little bit al dente, for a nice texture. Canned tomatoes are listed in the recipe but in the summer months when fresh tomatoes abound, adding fresh is a great idea. In order to get a smooth sauce, a can of tomato paste and water might be a good solution to bind everything. I like black beans and chick peas in the recipe – but any other bean could be substituted. Just keep in mind lots of colors make for a beautiful presentation. Zucchini and yellow squash are other examples of great vegetables to use in the summer when they are overflowing from the vine – but are readily available year round. I prefer sweet vidalia onions to add a softer onion flavor – but regular yellow onions work just fine too.
my favorite combo of chick peas and black beans to be added to the chili
chili powder, cumin, salt and pepper are traditional – but oregano, fennel seeds and basil are a little unusual in a chili
Vegetable Chili
8 servings
Prep time - 30 minutes
Cook time - 45 minutes
Ingredients
1/2 cup olive oil
2 zucchini, cut into 1/2 inch dice
2 onions, cut into 1/2 inch dice
4 cloves garlic
2 large bell peppers, cored and cut into 1/2 inch dice (one red and one yellow is good too)
1 can, 35 ounces italian plum tomatoes, broken up – or cut into 1/2 inch dice with their juice
1 1/2 pounds ripe plum tomatoes, cut into 1 inch dice (or another can of plum or diced tomatoes can be substituted if fresh is not a good option)
2 Tbs chili powder
1 Tbs groun cumin
1 Tbs dried basil
1 Tbs dried oregano
1 tsp fennel seeds
1/2 cup chopped fresh italian flat leaf parsley
1 can dark red kidney beans or black beans, drained
1 can chick peas (garbanzos), drained
1/2 cup chopped fresh dill
juice of one whole lemon
sour cream, grated monterey jack or cheddar cheese, green onions – chopped for garnish.
Instructions
Heat olive oil in a large dutch oven over medium heat. Add onions and saute for 3-5 minutes. Next, add diced peppers and zucchini and saute for an additional 3-5 minutes. Add garlic and reduce heat to medium or low and continue to saute for an additional 5 minutes until all vegetables are beginning to soften.
Add canned tomatoes and their juice, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds and parsley. Cook, uncovered, stirring often for 30 minutes.
Stir in beans, chick peas, dill and lemon juice. Cook for an additional 15 minutes. Stir well and adjust seasoning.
Serve with sour cream cheese and green onions as toppings.
Notes
Different beans can easily be substituted. I think that fresh dill and fresh squeezed lemon juice make a big difference in this recipe. Both really brighten up the soup.
the original recipe was found in the New Basics Cookbook by Sheila Lukins and Julie Rosso, copywriter 1989. I have only slightly altered it!
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