Red Hot Vegetable Chili
  • 1/4-1/2cup olive oil
  • 2inch medium zucchinicut into ½cubes
  • 2inch medium yellow onionscut into ½cubes
  • 4cloves garlicminced
  • 2inch sweet peppers¼dice
  • 1 can Italian plum tomatoes35 oz
  • 1 1/2lbs fresh ripe plum tomatoes1 inch cubes
  • 2T chili powder
  • 1T ground cumin
  • 1T dried basil
  • 1T dried oregano
  • 2t freshly-ground black pepper
  • 1t Clover Valley Farms Herb Infused Salt
  • 1t fennel seeds
  • 1/2cup Italian parsleychopped
  • 114 oz canned dark-red kidney beansdrained
  • 114 oz canned garbanzosdrained
  • 1/2cup chopped fresh dill
  • 2T Clover Valley Farms Herb Infused Vinegar
  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!