3/4 cup Olive oil
5 Garlic cloves, chopped
1 Onion, chopped
1 Pepper, red bell, chopped
2 Zucchini, chopped
2 Carrots, chopped
2 Celery stalks, chopped
35 oz Tomatoes, canned (28 oz?)
1 1/2 lb Tomatoes, fresh ripe
3 tbsp Chili powder
1 tbsp Cumin
1 tbsp Basil
1 tbsp Oregano
2 tsp Pepper
1 tsp Salt
6 oz Beer, flat
1/2 cup Parsley, chopped
12 oz Kidney beans
12 oz Garbanzo beans
1/4 cup Dill, fresh, chopped
2 tsp Lemon juice
Cheese, shredded
Sour cream
Sunflower seeds
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Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper, and saute. In a second pot, put remaining oil and saute zucchini, carrots, and celery. Add ingredients from the first pot. Add tomatoes, spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring occasionally. Add beans, dill, and lemon juice. Cook 15 minutes longer, stirring. Add more chili powder if needed. Serve topped with cheese, sour cream, and sunflower seeds.
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