Bread Line Vegetarian Chili

Serves 6-8.

Arta Johnson, at the University of Calgary, loves this rich, hearty,
flavourful and spicy no-meat chili from The Bread Line, a great restaurant
in Calgary, Alberta.

     5 tbsp. olive oil
     1 lb. zucchini in 1/2 inch dice
     1 lb. onion in 1/2 inch dice
     4 cloves garlic, minced
     10 oz. chopped red pepper
     50 oz. canned tomatoes with juice
     1 1/2 lb. ripe fresh tomatoes, 1 inch dice
     1 1/2 tbsp. chili powder
     1 tbsp. cumin
     1 tbsp. basil
     1 tbsp. oregano
     1 1/2 tsp. pepper
     1 tsp. salt
     1 tsp. fennel seeds
     1 oz. chopped parsley
     1 19 oz. can red kidney beans, drained and rinsed
     10 oz. cooked chickpeas
     1 tbsp. dill
     1 tbsp. lemon jiuce
     3/4 tsp. sugar

Saute zucchini, onions, garlic and peppers until they start to soften. Add
tomatoes, chili, cumin, basil, oregano, pepper, salt, fennel and parsley and
simmer, stirring often, uncovered for 30 minutes. Stir in beans, chickpeas,
dill, lemon juice and sugar and cook 15 minutes longer.