Ingredients:
3/4 Cup Olive oil |
5 cloves Garlic chopped |
1 medium Onion, chopped |
1 medium Pepper, red bell, chopped |
2 medium zucchini chopped |
2 medium carrots, chopped |
2 medium Celery stalks, chopped |
35 ounces Tomatoes, canned (28 oz?) |
1 1/2 pound Tomatoes, fresh ripe |
3 tablespoons Chili powder |
1 tablespoons Cumin |
1 tablespoons Basil |
1 tablespoons Oregano |
2 teaspoon Pepper |
1 teaspoon Salt |
6 ounces Beer, flat |
1/2 Cup Parsley, chopped |
12 ounces Kidney beans |
12 ounces Garbanzo beans |
1/4 Cup Dill, fresh, chopped |
2 teaspoon Lemon juice |
1 package Cheese, shredded |
1 package Sour cream |
1 package Sunflower seeds |
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Preparation / Directions:
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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