On a cold winter day like today, nothing is better than extremely healthy and nutritious chili. Add lean ground
beef to this recipe if you are a meat eater by browning the beef before adding it in the second step!
What You Will Need:
• 1 yellow squash, chopped
• 1 courgette, 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 cans plum Italian tomatoes, chopped, with juice retained
• 2tsp chili powder • 1t ground cumin
• 1tsp dried basil
• 1tsp dried oregano
• salt and freshly-ground black pepper to taste
• 1/2 cup fresh parsley, chopped
• 1 can dark kidney beans, drained
• 1 can garbanzo beans, drained
• 3tsp fresh dill, chopped
• juice of 1/2 lemon
What To Do:
1. In a large pot, sauté the squash, courgette, onions, garlic, and red and green bell peppers in the
olive oil.
2. Add the tomatoes, seasoning, kidney beans, garbanzo beans, dill and lemon juice. Stir to mix well,
cover and simmer 45 to 50 minutes.
3. Put into bowls with some shredded chedder cheese on top and
ENJOY!
