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Ingredients:
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 2 yellow onions, diced
• 4 garlic cloves, crushed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup olive oil
• 2 14-ounce cans plum Italian
tomatoes, chopped, with juice retained
• 1 pound fresh plum Italian
tomatoes
• 2T chili powder (OR MORE!)
*
• 1t ground cumin
• 1T dried basil
• 1T dried oregano
• salt and freshly-ground
black pepper to taste
• 1/2 cup fresh parsley, chopped
• 1 32-ounce can dark kidney
beans, drained
• 1 32-ounce can garbanzo
beans, drained
• 3T fresh dill, chopped
• juice of 1/2 lemon
METHOD:
In a large pot, sauté the
squash, zucchini, onions, garlic,
and red and green bell peppers in
the olive oil. Add the tomatoes,
seasoning, kidney beans, garbanzo
beans, dill and lemon juice. Stir
to mix well, cover and simmer 45
to 50 minutes.
* Chili powder is
the key to obtaining a rich, hearty
flavor, particularly in a meat-free
recipe
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