Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            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       tb           Chili powder
   1       tb           Cumin
   1       tb           Basil
   1       tb           Oregano
   2       ts           Pepper
   1       t            Salt
   6       oz           Beer, flat
     1/2   c            Parsley, chopped
  12       oz           Kidney beans
  12       oz           Garbanzo beans
     1/4   c            Dill, fresh, chopped
   2       ts           Lemon juice
                        Cheese, shredded
                        Sour cream
                        Sunflower seeds

Preparation:

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.