Vegetable Chili

Ingredients:

• 1 yellow squash, chopped
• 1 zucchini, chopped
• 2 yellow onions, diced
• 4 garlic cloves, crushed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup olive oil
• 2 14-ounce cans plum Italian tomatoes, chopped, with juice retained
• 1 pound fresh plum Italian tomatoes
• 2T chili powder *
• 1t  ground cumin
• 1T dried basil
• 1T dried oregano
• salt and freshly-ground black pepper to taste
• 1/2 cup fresh parsley, chopped
• 1 32-ounce can dark kidney beans, drained
• 1 32-ounce can garbanzo beans, drained
• 3T fresh dill, chopped
• juice of 1/2 lemon

METHOD:
In a large pot, sauté the squash, zucchini, onions, garlic, and red and green bell peppers in the olive oil.  Add the tomatoes, seasoning, kidney beans, garbanzo beans, dill and lemon juice.  Stir to mix well, cover, and simmer 45 to 50 minutes.

* you will probably want to use more.  Chili powder is the key to obtaining a rich, hearty flavor, particularly in a meat-free recipe