3/4 c. olive oil
2 med. zucchini, cut in 1/2 inch cubes
2 med. yellow onions, cut in 1/2 inch cubes
4 cloves chopped garlic
2 lg. sweet red peppers, cut into 1/4 inch pieces
1/2 c. chopped Italian parsley
1/2 c. chopped fresh dill
1 (35 oz.) can Italian plum tomatoes, undrained
1 1/2 lbs. fresh ripe plum tomatoes, cut in cubes
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dried basil
1 tbsp. dried oregano
2 tsp. fresh ground black pepper
1 tsp. fennel seeds
1 c. canned kidney beans, drained
1 c. canned garbanzos, drained
2 tbsp. lemon juice

Heat 1/2 cup olive oil in large skillet over medium heat. Add zucchini; saute until tender. Remove to large casserole or Dutch oven. Add remaining 1/4 cup oil to skillet. Over low heat, saute onions garlic and red pepper until just wilted, about 10 minutes. Add to casserole with the oil.

Place casserole over low heat. Add canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, fennel and parsley. Cook uncovered, stirring often, for 30 minutes. Stir in kidney beans, garbanzos, dill and lemon juice, cook 15 minutes more. Stir well and adjust seasonings to taste. Serve immediately. Garnish with sour cream or yogurt, grated Jack cheese and sliced scallions.