Recipe Ingredients for Silver Palate New Basics Vegetable Chili
| 3/4 | cup olive oil |
| 2 | zucchini, cut into 1/2-inch dice |
| 2 | onions, cut into 1/2-inch dice |
| 4 | cloves garlic, finely chopped |
| 2 | large red bell peppers, cored and cut into 1/4-inch dice |
| 35 | oz. Italian plum tomatoes |
| 1 1/2 | pounds ripe plum tomatoes, cut into 1-inch dice |
| 2 | tablespoons chili powder |
| 1 | tablespoon ground cumin |
| 1 | tablespoon dried basil |
| 1 | tablespoon dried oregano |
| 2 | teaspoons freshly ground black pepper |
| 1 | teaspoon salt |
| 1 | teaspoon fennel seeds |
| 1/2 | cup fresh Italian parsley, chopped |
| 1 | cup canned dark red kidney beans, drained |
| 1 | cup canned garbanzo beans, drained |
| 1/2 | cup chopped fresh dill |
| 2 | tablespoons fresh lemon juice |
Recipe Directions for Silver Palate New Basics Vegetable Chili
- 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.
- 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.
- 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.
- 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.
Read more: Calories in Silver Palate New Basics Vegetable Chili | Nutrition and Health Facts http://caloriecount.about.com/silver-palate-new-basics-vegetable-recipe-r145478#ixzz37vZmSxwm
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