->Chili 42 <-

1/4 c olive oil

1 1/2 c sliced celery (4 stalks)

1 1/2 c thinly sliced carrot

1 1/2 c diced zucchini

1 c chopped onion

1 cup sliced fresh mushrooms

1 red bell pepper, chopped

1 green bell pepper, chopped

2 to 3 cloves garlic, minced

2 28-ounce cans Italian tomatoes, chopped

2 tb chili powder, or to taste

1 tb dried basil

1 tb dried oregano

1 ts salt

1 ts pepper, or to taste

1/2 c chopped parsley

1/2 c chopped fresh dill (or 1 tb dried dill weed)

2 19-ounce cans beans

chopped green onion

shredded Monterey Jack Cheese

hot cooked rice

Saute vegetables in oil over medium heat in a large Dutch oven

until carrots are tender. Add tomatoes and seasonings (if using

dried dill weed add at this stage). Cover and simmer gently over

30 to 40 minutes. Meanwhile, drain beans and rinse

well. Stir in fresh parsley, fresh dill and beans. Cook over low

heat, covered, for 20 minutes more.

Crock pot: Place all ingredients except the fresh parsley, fresh

dill and beans into a 6 quart crock pot. Cook on high for about 3 hours, or until vegetables have almost reached the desired

tenderness. Meanwhile, drain beans and rinse well. Add remaining

ingredients and cook for 1 hour more. If chili seems too watery,

remove cover from crock pot, and allow liquid to boil off until

chili reaches desired consistency.