Vegetable Chili with Texas Red Seasoning

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Vegetable Chili with Texas Red Seasoning

This is the favorite recipe of my best friend Alex.  She is not a vegetarian, but she loves this chili.  She makes it for me every time I visit her in Chicago.  She even made it for me once when she had run out of Texas Red and used New Orleans instead.  Outrageous really.  I guess it was the thought that counts, but it just wasn’t the same…. For this recipe you will need:

  • 1/2 cup olive oil
  • 2 zucchini, cut into 1/2 inch dice
  • 2 onions, 1/2 inch dice
  • 6 cloves garlic, chopped fine
  • 1 green and 1 red bell pepper, cut into 1/4 inch dice
  • 1 large can (28 oz) plum tomatoes, not drained
  • 1 1/2 lb. plum tomatoes, 1 inch dice
  • 1/4 cup Texas Red Seasoning (add more for heat lovers)
  • 1 tsp. salt
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh dill
  • 1 small can red kidney beans, drained
  • 1 small can chick peas, drained
  • 3 Tbsp. fresh lemon juice
  • Chili Toppers: sour cream, grated cheddar cheese, chopped red onions etc.

Heat 1/4 cup of the olive oil in a large skillet to hot, but not smoking. Sauté the zucchini until tender (5 minutes). Transfer the zucchini to a large dutch oven or stock pot. Heat the other 1/4 cup of olive oil in the skillet. Sauté the onions, garlic and bell peppers for 10 minutes. Add them to the stock pot. Heat the pot over low to medium heat and add the canned and fresh tomatoes, parsley, seasoning, and salt. Simmer uncovered for 30 minutes. Add the kidney beans, chick-peas, lemon juice and fresh dill. Simmer for another 20 minutes. Serve in bowls garnished with toppings such as sour cream, scallions, red onion, avocado, cheddar cheese etc.  Dip into the chili with a slice of fresh crusty bread. Best,              Victoria