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tiffany:

I made vegetarian chili tonight for dinner. It has been Marco’s new favorite meal all summer. I add cayenne pepper for a little heat and I’ve recently been making green chili and cheese cornbread to go on the side.
Here is the Recipe:
Vegetable Chili
From “The New Basics Cookbook” by Julee Rosso and Sheila LukinsHave a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!Makes 8 Portions
Ingredients
3/4 cup olive oil2 zucchini, cut into 1/2-inch dice2 onions, cut into 1/2-inch dice4 cloves garlic, finely chopped2 large red bell peppers, cored and cut into 1/4-inch dice1 can (35 ounces) Italian plum tomatoes, with their juice1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice2 tablespoons good-quality chili powder1 tablespoon ground cumin1 tablespoon dried basil1 tablespoon dried oregano2 teaspoons freshly ground black pepper1 teaspoon salt1 teaspoon fennel seeds1/2 cup chopped fresh Italian (flat-leaf) parsley1 cup canned dark red kidney beans, drained1 cup canned chick-peas (garbanzos), drained1/2 cup chopped fresh dill2 tablespoons fresh lemon juice1 cup sour cream2 cups grated Monterey Jack cheese4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal
Preparation
1.Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.
2.Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.4.Stir in the kidney beans, chick-peas, 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 alongside.

I made vegetarian chili tonight for dinner. It has been Marco’s new favorite meal all summer. I add cayenne pepper for a little heat and I’ve recently been making green chili and cheese cornbread to go on the side.

Here is the Recipe:

Vegetable Chili

From “The New Basics Cookbook” by Julee Rosso and Sheila LukinsHave a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!

Makes 8 Portions

Ingredients

3/4 cup olive oil2 zucchini, cut into 1/2-inch dice2 onions, cut into 1/2-inch dice4 cloves garlic, finely chopped2 large red bell peppers, cored and cut into 1/4-inch dice1 can (35 ounces) Italian plum tomatoes, with their juice1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice2 tablespoons good-quality chili powder1 tablespoon ground cumin1 tablespoon dried basil1 tablespoon dried oregano2 teaspoons freshly ground black pepper1 teaspoon salt1 teaspoon fennel seeds1/2 cup chopped fresh Italian (flat-leaf) parsley1 cup canned dark red kidney beans, drained1 cup canned chick-peas (garbanzos), drained1/2 cup chopped fresh dill2 tablespoons fresh lemon juice1 cup sour cream2 cups grated Monterey Jack cheese4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

Preparation

1.Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.

2.Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.
3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.
4.Stir in the kidney beans, chick-peas, 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 alongside.