Ingredients

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

Preparation

  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.