I love this recipe because it’s chock full of veggies, but so hearty that you won’t miss the meat. It takes a little while to prepare, so I like to double the batch and freeze half for later. Over the years I’ve adapted it to my own liking and I whip it up on a regular basis during colder months. The addition of Trader Joe’s roasted corn is simply divine and gives it a slightly sweet and rich flavor. (adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins).

Prep time: 25 minutes
Cook time: 45 minutes

Ingredients:
4 tbsp. olive oil
2 zucchini, diced
2 medium onions, diced
4 cloves garlic, finely chopped
2 large red peppers, cored and diced
1 can (28 ounces) diced tomatoes
1 ½ pounds ripe plum tomatoes, diced
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried basil
1 tablespoon dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 ½ tsp. fennel seeds
¾ cup chopped fresh parsley
1 can dark red kidney beans, rinsed and drained
1 can chick peas (garbanzo beans), rinsed and drained
1 cup Trader Joe’s Roasted Corn
¾ cup chopped fresh dill
2 tbsp. fresh lemon juice

Directions:
1. Heat 2 tbsp. of the olive oil in a large skillet over medium heat. Add the zucchini and sauté until tender, about 5-7 minutes. Transfer the zucchini to a large soup pot.

2. Heat the remaining 2 tbsp. of 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 soup pot.

3. Place the pot 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, chickpeas, corn, dill and lemon juice; cook for another 15 minutes. Stir well and adjust the seasonings to taste.

Give it a try and tell me what you think.  What’s your favorite chili recipe?

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