Makes 8 servings
¾ cup olive oil
2 zucchini, cut into ½-inch dice
2 onions, diced
4 garlic cloves, finely chopped
2 large red bell peppers, cut into ¼-inch dice
2 banana peppers, chopped*
1 35-oz. can Italian plum tomatoes, juices reserved
1 ½ pounds ripe plum tomatoes, cut into 1-inch dice
5 tomatillos, diced*
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1 tablespoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon fennel seeds
½ cup Italian parsley, chopped
1 15-ounce can dark red kidney beans, rinsed and drained
1 15-ounce can chickpeas, rinsed and drained
2 ears of corn, boiled for 1-2 minutes and sliced off of the cob*
½ cup fresh dill, chopped
2 tablespoons lemon juice
1. Heat ½ c. of oil in a large sauté pan over medium heat. Add zucchini and sauté until just tender, 5-7 minutes. Transfer the zucchini to a large flame-proof casserole dish or Dutch oven.
2. Heat the remaining ¼ cup of oil in the same pan over low heat. Add the onions, garlic, and bell peppers, and sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole dish, along with any remaining oil in the skillet.
3. Place the casserole dish over low heat. Add the canned tomatoes with their juice, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook uncovered for 30 minutes, stirring often.
4. Stir in the kidney beans, chickpeas, dill, and lemon juice. Cook the chili for another 15 minutes. Stir well and adjust the seasonings to taste.