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Vegetarian Chili
3/4 c olive oil or less
5 garlic cloves, chopped
1 onion, chopped
1 red bell pepper, chopped
2 zucchini, chopped
2 carrots, chopped
2 celery stalks, chopped
large can tomatoes
1 1/2 lb tomatoes, fresh ripe
3 tb chili powder
1 tb cumin
1 tb basil
1 tb oregano
2 ts pepper
1 ts salt
6 oz beer, flat
1/2 c parsley, chopped
12 oz kidney beans
12 oz garbanzo beans
1/4 c fresh dill, chopped
2 ts lemon juice
cheese, shredded
sour cream
sunflower seeds
Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red
pepper, and saute. In a second pot, put remaining oil and saute
zucchini, carrots, and celery. Add ingredients from the first pot.
Add tomatoes, spices, beer, and parsley. Cook for 30 minutes,
uncovered, stirring occasionally. Add beans, dill, and lemon juice.
Cook 15 minutes longer, stirring. Add more chili powder if needed.
Serve topped with cheese, sour cream, and sunflower seeds.
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V Vegetarian 02