1/4 c. olive oil
2 med. zucchini, cut into 1/2 inch cubes
2 med. onions, cut into 1/2 inch cubes
4 cloves garlic, diced
2 lg. green peppers, cut into 1/2 inch cubes
1 (35 oz.) can plum tomatoes
1 lb. fresh tomatoes
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. salt
1 tsp. fennel seeds
1/2 c. chopped Italian parsley
1 c. canned kidney beans
1 c. canned chick peas, drained
2 tsp. dill weed
2 tbsp. lemon juice

Heat oil in large skillet over medium heat. Add zucchini and saute until just tender. Remove to bowl. Add onions, garlic, and green pepper to skillet. Saute until wilted. Add back zucchini to pan. Put on low heat. Add undrained tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel, and parsley. Cook, uncovered, stirring often, for 30 minutes. Stir in kidney beans, chick peas, dill, and lemon juice; cook for 15 minutes more. Stir well and adjust seasonings to taste. Serve immediately. Garnish with sour cream, grated Monterey Jack cheese, and tortilla chips.