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Categories:
olive oil zucchini onions garlic red bell peppers Italian plum tomato tomato chili powder ground cumin basil oregano ground black pepper salt fennel seeds fresh Italian dark red kidney beans garbanzo beans dill lemon juice sour cream grated Monterey
Viewed: 53 - Published at: 3 years agoIngredients
- 3/4 cup olive oil
- 2 zucchini cut into 1/2" dice
- 2 onions cut into 1/2" dice
- 4 garlic cloves finely chopped
- 2 large red bell peppers cored and cut into 1/4" dice
- 1 35 oz can italian plum tomato with juice
- 1 1/2 lbs ripe plum tomato cut into 1" dice
- 2 TBP good quality chili powder
- 1 TBP ground cumin
- 1 TBP dried basil
- 1 TBP dried oregano
- 2 tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp fennel seeds
- 1/2 cup chopped fresh italian flat leaf parsley
- 2 cups canned dark red kidney beans drained
- 1 cup canned garbanzo beans drained
- 1/2 cup chopped fresh dill
- 2 TBP fresh lemon juice
- 1 pint sour cream
- 2 cups grated monterey jack cheese
- 4 scallions/green onions using white bulb and 3" of green part sliced on diagonal
Method
- 1. Heat 1/2 cup oil in large skillet over med heat. Add zucchini. Saute until just tender 5-7 mins. Transfer zucchini to large flame proof casserole or dutch oven.
- 2. Heat remaining 1/4 cup of oil in the skillet over low heat. Add onions, garlic & bell pepper. Saute until just wilted, about 1- mins. Transfer this mixture to casserole along with oil remaining in the skillet.
- 3. Place casserole over low heat. Add the canned tomato & their juice, fresh tomato, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds & parsley. Cook uncovered, stirring often, for 30 minutes.
- 4. Stir in kidney beans, garbanzo beans, dill & lemon juice. Cook for another 15 minutes. Stir well & adjust seasoning to taste.
- Serve with bowls of sour cream, grated cheese, and sliced scallions on the side.
