Vegetarian Chili
This chili is a tasty, healthy and affordable option when you’re hosting a crowd. Serve with simple rice or quinoa or a great big salad. It freezes well so consider making a double or triple batch!
Sauté for a few minutes in a large pot/dutch oven:
1/4 c olive oil
2 zucchinis, diced
2 onions, diced
4 garlic cloves
2 large red peppers
Add and cook for 30 minutes uncovered:
1 can (35 oz) plum tomatoes
1 1/2 Ibs fresh plum tomatoes
2 tbsp chili powder
1 tbsp cumin
1 tbsp basil
1 tbsp oregano
2 tsp pepper
1 tsp sea salt
1 tsp fennel seeds
1/2 c fresh parsley, chopped
Stir in and cook another 15 minutes:
1 can red kidney beans, drained and rinsed OR 1/2 c dried beans, soaked and cooked
1 can garbanzo, drained and rinsed OR 1/2 c dried beans, soaked and cooked
1/2 c fresh dill, chopped
2 tbsp lemon juice
Kate McMurray Certified Holistic Nutritionist
