10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Special Occasions
    Advanced Recipe Search


    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    Have a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!

    8 portions

    3/4 cup olive oil
    2 zucchini, cut into 1/2-inch dice
    2 onions, cut into 1/2-inch dice
    4 cloves garlic, finely chopped
    2 large red bell peppers, cored and cut into 1/4-inch dice
    1 can (35 ounces) Italian plum tomatoes, with their juice
    1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice
    2 tablespoons good-quality chili powder
    1 tablespoon ground cumin
    1 tablespoon dried basil
    1 tablespoon dried oregano
    2 teaspoons freshly ground black pepper
    1 teaspoon salt
    1 teaspoon fennel seeds
    1/2 cup chopped fresh Italian (flat-leaf) parsley
    1 cup canned dark red kidney beans, drained
    1 cup canned chick-peas (garbanzos), drained
    1/2 cup chopped fresh dill
    2 tablespoons fresh lemon juice
    1 cup sour cream
    2 cups grated Monterey Jack cheese
    4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

    Print recipe

    1.Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.
    2.Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.
    3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.
    4.Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Green Zucchini, Medium - $1.99/lb
     Farm Fresh, Med
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
      Red Bell Pepper, Large - $2.99/lb
     Farm Fresh, Lg
      FreshDirect Fennel Seeds - $3.59/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
      Goya Red Kidney Beans - $1.29/ea
      Goya Chick Peas - $1.29/ea
      Dill - $1.99/ea
     Farm Fresh, bunch
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Breakstone's Sour Cream - $3.19/ea
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Muir Glen Organic Whole Peeled Tomatoes - $2.69/ea
    FreshDirect Monterey Jack - $6.99/lb
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Spice Supreme Chili Powder - $1.19/ea
      FreshDirect Ground Cumin - $3.79/ea
      FreshDirect Dried Basil - $3.59/ea
      FreshDirect Oregano - $3.59/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users