Recipes, appetiziers, meat, fish, baking, desserts, soups, salads Recipe from Edgar's Gay Kitchen
List of Ingredients below
Victory Garden Chili

A very hearty vegetable chili with just the right blend of herbs and spices. No one will notice that it's meatless unless you tell them.
¾ cup olive oil

2 medium-sized zucchini, cut into ½ inch cubes

2 medium-size yellow onions, cut into ½ inch cubes

1 bunch green onions, chopped or 1 inch julienne.

8 cloves of garlic, finely chopped

2 large sweet red peppers and 1 yellow pepper, cored and cut into ¼ inch dice

4 carrots, diced

2 Tablespoon chili powder

1 Tablespoon ground cumin

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 teaspoons freshly ground black pepper

1 teaspoon Kosher salt

1&1/2 teaspoon fennel seeds, crushed

½ cup chopped Italian parsley

1 can (35 ounces) Italian plum tomatoes

2 pounds fresh ripe plum tomatoes, cut into 1 inch cubes

1 can dark red kidney beans, drained

1 can garbanzos, drained

1 cup wheat berries (Health food store)

2 tablespoons lemon juice
1. Cook wheat berries in 4 cups beef or vegetable broth covered at a low simmer until tender. Drain and add to your large chili pot.

2. Heat ½ cup olive oil in a large skillet over medium heat. Add zucchini and sauté until just tender. Remove zucchini to your large chili pot.

3. Add remaining ¼ cup oil to skillet over low heat. Add yellow onions, garlic, red and yellow pepper and carrots. Sauté until just wilted, about 10-15 minutes. Add to chili pot with the oil.

4. Place the chili pot over low heat. Add undrained canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel, and parsley. Cook uncovered, stirring often for 30-40 minutes.

5. Stir in kidney beans and garbanzos, and lemon juice; cook for 15-25 minutes more. Stir well and adjust seasonings to taste. Serve. Garnish with chopped green onions.

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