Vegetable Chili - cooking recipe

Ingredients

1 c. olive oil
4 c. zucchini
6 c. onions, 1/4 inch diced
4 yellow squash, 1/2 inch diced
10 garlic cloves, minced
6 bell peppers, 1/4 inch diced
3 (35 oz.) cans plum tomatoes
4 lb. fresh, ripe plum tomatoes
6 Tbsp. chili powder
3 Tbsp. ground cumin
3 Tbsp. fresh basil
5 Tbsp. fresh ground black pepper
5 Tbsp. salt
3 Tbsp. fennel seed
2 c. fresh Italian parsley
3 1/2 c. kidney beans
dill
3 1/2 c. chickpeas
6 Tbsp. lemon juice

Preparation

Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large, flameproof casserole or Dutch oven.
Add fresh tomatoes.
Heat the remaining 1/4 cup of oil in the skillet over low heat.
Add the onions, garlic and bell peppers.
Saute until just wilted, about 10 minutes.
Transfer the mixture to the casserole along with the oil remaining in the skillet.
Place the casserole over low heat.
Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seed and parsley.
Cook, uncovered, stirring often for 30 minutes.
Stir in the kidney beans, chickpeas, dill and lemon juice; cook for another 15 minutes.
Stir well and adjust the seasonings to taste.
Serve with bowls of sour cream, grated cheese and sliced scallions along side.
Garnish with black beans.