Vegetable Chili

Ken and Martha George

4 tablespoons of olive oil
4 medium-sized onions, chopped
4 medium-sized carrots cut into 1/2" pieces
2 tablespoons minced garlic
2 tablespoons chili powder
2 tablespoons cumin
1/2 pound red-skinned new potatoes cut into 1/2" pieces
1 each red, green, and yellow bell pepper cut into 1/2" pieces
2 cans (28 ounces each) peeled plum tomatoes, chopped, with their juices
1 tablespoon tomato paste
1 tablespoon brown sugar
2 teaspoons dried oregano
2 teaspoons fennel seed
2 each yellow squash and zucchini, halved lengthwise, seeded and cut into 1/2" pieces
1 can (15 1/2 ounce) garbanzo beans, drained and rinsed
1/2 cup chopped parsley
Salt and pepper to taste
2 tablespoons fresh lemon juice
Your favorite garnishes, for serving

Pour oil into a large, heavy pot over medium heat.
Add onions and carrots; cook stirring for 7 minuets.
Pour oil into a large, heavy pot over medium heat.
Add onions and carrots; cook stirring for 7 minuets.
Add garlic and cook, stirring for 3 minuets more.
Reduce heat to low and stir in the chili powder, and cumin.
Cook for 1 minute longer.
Stir in potatoes, bell pepper, canned tomatoes, tomato paste, brown sugar, and oregano and fennel seeds.
Bring to a boil; reduce heat to medium and simmer, partially covered. for 25 minuets, stirring occasionally.
Add yellow squash, zucchini, beans and parsley.
Season with salt and pepper.
Simmer, uncovered, for twenty minuets longer or until the vegetables are tender, stirring occasionally.
Stir in lemon juice.
Serve hot with a selection of garnishes.

Ken comments: I added a dash of hot sauce too.
Fennel seeds are sweet and pungent. 2 teaspoons makes the flavors taste too much like curry. I think I will cut back on the fennel next time I make it.