chili.md

Adele's Chili

Serves four?

Recipe from Adele Matteson.

Ingredients

• 2 zuchinnis
• 2 onions
• 2 red pepper
• 2 lb plum tomatoes
• 1.5 lb ripe tomatoes
• 1 cup kidney beans
• 1 cup chickpeas
• 1 small can white beans, unsalted (16 oz)
• 1 lemon (for juice)

Spices

• olive oil - 3/4 cup
• parsley - 1/2 cup fresh (guess: 1 tb dried)
• dill - 1/2 cup fresh (guess: 1 tb dried)
• garlic
• chili powder
• cumin
• basil
• oregano
• fennel seeds
• black pepper
• salt
• brown sugar

Instructions

Dice the 2 zuchinnis, 2 onions, 2 red peppers, and mince 4 cloves of garlic. Dice all the tomatoes (not needed for a bit).

Saute the zuchinni in 1/2 cup olive oil until soft. Add the onion, red pepper, and garlic, and cook for about 10 more minutes until wilted.

Transfer to a big pot. Add the tomatoes and the spices:

• 2 tb chili powder
• 1 tb cumin
• 1 tb basil
• 1 tb oregano
• 1 ts salt (taste)
• 2 ts pepper
• 1 ts fennel
• 1/2 cup fresh or parsley (1 tb dried?)

Cook uncovered for 30 mins, stirring occassionally.

Stir in the beans, dill, and lemon juice:

• 1 cup kidney beans
• 1 cup chickpeas
• 1 small can white beans
• 1/2 cup fresh or dill (1 tb dried?)
• 2 tb lemon juice
• 1 tb brown sugar (or more, to counter the tomato acidity)

Cook another 15 min.