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Red Hot Vegetable Chili

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Servings
8
Servings
8
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
  • 1/4-1/2 cup olive oil
  • 2 inch medium zucchini cut into ½cubes
  • 2 inch medium yellow onions cut into ½cubes
  • 4 cloves garlic minced
  • 2 inch sweet peppers ¼dice
  • 1 can Italian plum tomatoes 35 oz
  • 1 1/2 lbs fresh ripe plum tomatoes 1 inch cubes
  • 2 T chili powder
  • 1 T ground cumin
  • 1 T dried basil
  • 1 T dried oregano
  • 2 t freshly-ground black pepper
  • 1 t Clover Valley Farms Herb Infused Salt
  • 1 t fennel seeds
  • 1/2 cup Italian parsley chopped
  • 1 14 oz canned dark-red kidney beans drained
  • 1 14 oz canned garbanzos drained
  • 1/2 cup chopped fresh dill
  • 2 T Clover Valley Farms Herb Infused Vinegar
Servings:
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Instructions
  1. Sauté zucchini in ¼ c. olive oil until just tender in large casserole.
  2. Add onions, garlic, and red peppers and sauté, adding more olive oil if needed.
  3. Sauté until just wilted, about 10 minutes.
  4. Reduce heat. Add undrained canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel, and parsley.
  5. Cook uncovered, stirring often, for 30 minutes.
  6. Stir in kidney beans, garbanzo, dill and vinegar; cook 15 minutes more.
  7. Stir well and adjust seasonings.
  8. Garnish with sour cream, grated Jack cheese and sliced green onions.
Recipe Notes

Adjust the heat by using more or less chili powder; add fresh jalapenos or chilies for extra hot chili! Makes great use of summer's tomato bounty!

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