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Vegetable Chili

A Family Feast
  • 80 minutes
  • Serves 8

INGREDIENTS

1 tbsp

Basil, dried

1/4 cup

Dill, fresh

1 15.5 ounce can

Garbanzo beans

4 cloves

Garlic

1/2 cup

Italian flat-leaf parsley, fresh

1 15 ounce can

Kidney beans, dark red

2

Onions

1 tbsp

Oregano, dried

1 lb

Plum tomatoes, fresh ripe

4

Scallions

1 28 ounce can

Tomatoes, ground

1 14.5 ounce can

Tomatoes

2

Zucchini

2 tbsp

Lemon juice, fresh

2 tsp

Black pepper, freshly ground

1 1/2 tbsp

Chili powder

1 tsp

Fennel seeds

2

Red peppers, large

1 tsp

Salt

1/2 cup

Olive oil, extra virgin

1 tbsp

Cumin, ground

2 cups

Monterey jack cheese, grated

1 cup

Sour cream

1 person Recommend This Recipe