- 1/2 cup extra virgin olive oil, plus 1/4 cup more only if needed
- 2 zucchini, cut into 1/2-inch dice (approximately 1 1/3 pounds)
- 2 onions, cut into 1/2-inch dice (approximately 2 1/2 cups)
- 4 cloves garlic, finely chopped (approximately 3 tablespoons)
- 2 large red peppers, cut into 1/2-inch dice (approximately 2 1/2 cups)
- 1 28–ounce can ground, peeled tomatoes (Pastene or Cento brands)
- 1 14.5 ounce can diced tomatoes
- 1 pound fresh, ripe plum tomatoes, cut into 1-inch dice
- 1 1/2 to 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1/2 cup chopped fresh Italian flat-leaf parsley
- 1 15–ounce can dark red kidney beans, drained
- 1 15.5–ounce can garbanzo beans (chick peas), drained
- 1/4 cup chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 2 cups grated Monterey Jack cheese
- 4 scallions, sliced on the diagonal (white and green parts)