Ingredients

3/4 cup olive oil ( I like to use a flavored chipolte olive oil)

2 med Zucchinis, 1/2 inch

2 large yellow onions, 1/2 inch dice

2 large red peppers, 1/2 inch dice

4 cloves garlic, finely chopped

1 can (35 oz.) Italian plum tomatos and juice

1 1/2 lbs ripe plum tomatos, Roma are the best, 1 in dice

1 jalepeno finely diced with seeds or hot sauce to taste

2 tbs. chili powder ( I like more)

1 tbsp ground cumin

1 tbsp dried basil

1 tbsp dried oregano

2 tsp ground black pepper

1 tsp salt

1 tsp Fennel seed

1/2 cup Italian parsely, Fresh and finely chopped or 1/4 cup dried

1 can canned dark red kidney beans, rinsed and drained

1 can chick peas, rinsed and drained (Any beans can be substituted and sometimes I use 3 cans)

1/2 cup chopped fresh dill ( Must be fresh. I like extra)

2 tbsp lemon juice

Sour cream and cheese

Preparation

  1. Heat 1/2 cup of oil on medium heat in large stock pot or dutch oven. Add zucchini and saute until tender, about 10 mins. Transfer to bowl with oil and set aside.
  2. Heat remaining oil and add onions, bell peppers and garlic. Saute until tender, about 10 mins.
  3. Turn down heat to low and add the zucchini back in. Add canned tomatos with juice, fresh tomatos, jalapeno and all spices through parsely. Cook for 30 minutes, stirring often.
  4. Stir in beans, dill and lemon. Cook uncovered for 15 minutes.
  5. Top with sour cream and cheese if desired. 4.