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This is so meaty,
that it's hard to believe it's meatless!
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¾
cup |
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olive oil (divided) |
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2
medium |
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zucchini, diced |
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2
medium |
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onions, diced |
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4
cloves |
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garlic, finely chopped |
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2
large |
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red
bell peppers, diced |
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1
35oz. |
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can
Italian plum tomatoes, with juice |
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2
medium |
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vine-ripened tomatoes, chopped |
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2
Tbs |
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chili powder |
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1
Tbs |
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ground cumin seed |
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1
Tbs |
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dried basil |
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1
Tbs |
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dried oregano |
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2
tsp |
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fresh ground pepper |
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1
tsp |
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salt |
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1
tsp |
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fennel seeds |
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½
cup |
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fresh Italian parsley, chopped |
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1
can |
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dark
red kidney beans, rinsed and drained |
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1
can |
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garbanzo beans, rinsed and drained |
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½
cup |
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chopped fresh dill |
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2
Tbs |
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fresh lemon juice |
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1
cup |
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sour
cream |
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2
cups |
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grated Monterey Jack cheese |
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4
green |
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onions, sliced on the diagonal |
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1 |
Heat ½ cup
of the oil in a large skillet over medium heat.
Add zucchini and sauté until just tender, 5-7
minutes. Transfer zucchini to a large pot. |
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2 |
Heat
remaining ¼ cup oil in the skillet over low
heat. Add onions, garlic and bell peppers. Sauté
just until wilted (about 10 minutes). Transfer
the mixture to the large pot, along with the oil
remaining in the skillet. |
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3 |
Place large
pot over low heat. Add tomatoes, chili powder,
cumin, basil, oregano, pepper, salt, fennel seed
and parsley. Cook, uncovered, stirring often,
for 30 minutes. Stir in beans, dill and lemon
juice, and cook for another 15 minutes. Stir
well and add additional seasoning as need to
taste. |
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4 |
Serve in
hearty mugs or bowls, and garnish with sour
cream, cheese and scallions. |
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Servings: 8 |
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