I don't make chili with beef, nor any other kind of meat. I have two veggie chili recipes, and I like both. This first one is a little more labor intensive than my go-to chili recipe, but it's tasty. I could easily cut the batch in half, but I never do, because the longer it sits, the better it gets. My cousin Wendy made this one summer, when we were up in Maine, and we ate it almost all week. It improved each night as the flavors mellowed.
If it helps you to call it "Summer Vegetable Stew" instead of chili, so be it. Give it a shot.
Vegetable Chili
Adapted from The Silver Palate New Basics
3/4 cup olive oil
2 zucchini, cut into 1/2 inch dice
2 onions, cut into 1/2 inch dice
4 garlic cloves, minced
2 large red bell peppers, cut into 1/4 inch dice
1 can tomatoes in juice (35 oz.)
1 1/2 pounds ripe plum tomatoes, cut into 1 inch dice
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon oregano,
2 teaspoons fresh ground black pepper
1 teaspoon salt
1/2 cup fresh Italian (flat-leaf) parsley, chopped
1 cup canned dark red kidney beans, drained
1 cup canned garbanzo beans, drained
1/2 cup fresh dill, chopped
2 tablespoons lemon juice
1 cup sour cream
2 cup Monterey Jack cheese, grated
2 scallions, thinly sliced for garnish
Heat 2 tablespoons oil in a large skillet and sauté the zucchini over medium-low heat until soft (about 5 minutes). Transfer to Dutch oven. Heat the remaining tablespoon oil in the skillet and sauté the onions, garlic, and bell peppers over low heat until soft (about 10 minutes). Transfer to the Dutch oven..
Add the canned tomatoes with their juice, the fresh tomatoes, the parsley and spices, and cook, uncovered, over a low heat for 30 minutes, stirring often.
Stir in the kidney beans, garbanzo beans, dill and lemon juice; cook for another 15 minutes. Stir well and adjust the seasonings to taste. Serve with sour cream, grated cheese, and scallions on the side.
1 spoons thrown:
That sounds good, whatever you choose to call it.
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