How to Make An Easy Vegetarian Chili!

This is a very well-flavoured chili which seems to have become a family favourite almost overnight. It makes six generous portions.

Difficulty: Easy

Instructions

Things You'll Need:

• 6 tablespoons olive oil
• 1 pound zucchini, chopped
• 1 pound onion, chopped
• 2 stalks celery with leaves, chopped
• 6 cloves of garlic, chopped
• 2 red peppers
• 2 28 ounce cans tomatoes, chopped
• 6 fresh tomatoes, peeled and chopped
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 1/2 teaspoons black pepper
• 1 teaspoon salt
• 1 tablespoon fennel seeds
• 1/4 cup parsley, chopped
• 1 large can red kidney beans, drained
• 1 large can chickpeas, drained
• 1 tablespoon frsh dill, chopped
• 1 tablespoon lemon juice
• sour cream and chives for garnish

1. In a heavy saucepan, in the olive oil, sauté the zucchini, onions, garlic, peppers and celery until they are softened.

2. Add the tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel and parsley.
   
   Bring to a simmer.

3. Simmer, stirring to prevent sticking, for 30 minutes.
   
   Stir in the kidney beans, chickpeas, dill and lemon juice.
   
   Continue to simmer for an additional 20 minutes.

4. Adjust seasonings to taste
   
   Serve, topped with sour cream and chives.
   
   Enjoy!

Tips & Warnings

• None.