Vegetarian Chili

A long, long time ago I made this veggie chili for my buddy, Randy Globerman, he’d crash on our floor when he was looking for his first job as a fire fighter. It’s a million years later now, he’s a Fire Captain and we’re still making this chili. Any time the weather starts to turn cold, this is our go-to warmer-upper.

Vegetarian Chili

• Olive oil
• 2 medium zucchini cubed
• 2 medium yellow onions cubed
• 4 cloves garlic - finely chopped
• 2 Large Sweet Red, Orange, or Yellow Bell Peppers - cored and diced
• 1 28 oz can + 1 14.5 oz can whole peeled tomatoes
• 1.5 lb. fresh ripe Roma tomatoes - 1" cubes
• 2 T Chili powder
• 1 T ground Cumin
• 1 T dried Basil
• 1 T dried Oregano
• 2 tsp. ground Black Pepper
• 1 tsp. salt
• 1 tsp. fennel seeds, cracked
• 1/2 C chopped Italian Parsley (Fresh)
• 1 15.5 oz Can Kidney Beans - drained
• 1 15.5 oz Can Garbanzo Beans - drained
• 1/2 C Fresh dill - chopped
• 2 T Lemon Juice

1. Heat Olive oil in a Dutch oven over medium heat.
2. Add zucchini and sauté until just tender. Remove zucchini.
3. If necessary, add a bit more olive oil to the pan over low heat. Add onions, garlic, and sweet bell pepper. Sauté until just wilted, about 10 minutes.
4. Add undrained canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel, and parsley.
5. Cook uncovered for 30 minutes, stirring often.
6. 15 minutes before serving, stir in drained kidney beans, drained garbanzos, dill, and lemon juice, cook 15 minutes.
7. Stir well, serve immediately.