Vegetable Chili

1/4 cup olive oil

2 onions, cut into 1/2 inch dice

6 cloves garlic, minced

1 green bell pepper, cut into 1/4 inch dice

1 red bell pepper, diced

2 zucchini, diced

2 cans diced tomatoes (28 oz each), not drained

1 1/2 pound tomatoes, 1 inch dice

1/4 cup Texas Red Seasoning

1 teaspoon salt

1 can red kidney beans (15 oz), drained

1 can chickpeas (15 oz), drained

3 tablespoons fresh lemon juice

1/2 cup fresh Italian parsley, chopped

1/4 cup fresh dill, chopped

Chili Toppers: sour cream, grated cheddar cheese, chopped red onions, tortilla chips

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1. In a large pot over medium-high heat add the olive oil, onions, garlic, and bell peppers. Cook for 10 minutes or until onions are translucent and the peppers are soft.

2. Stir in the zucchini, tomatoes, Texas Red Seasoning and salt. Simmer uncovered for 30 minutes.

3. Add in the beans and lemon juice. Simmer for an additional 20 minutes uncovered.

4. Stir in the parsley and dill.

5. Ladle into bowls with any or all of the chili toppers.

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