Heat 1/2 cup olive oil in a large skillet over medium heat. Add zucchini and summer squash and saute until tender. Remove squash to a large casserole or dutch oven.
Add remaining 1/4 cup olive oil to skillet over low heat. Add onion, garlic and red pepper. Saute until just wilted, about 10 minutes. Add to casserole along with the oil.
Place the casserole over low heat. Add undrained canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel and parsley. Cook uncovered, stirring often for 30 minutes.
Stir in kidney beans, garbanzos, dill and lemon juice; cook for 15 minutes more. Stir well and adjust seasonings to taste. Serve immediately. Garnish with sour cream, grated Monteray jack cheese and sliced scallions.
Tracy’s Wine Recommendation: This chili is both comforting and refreshing. To echo the feel of this one-dish meal, we love a light-bodied Zinfandel that stands up to the spice, but doesn’t mind a good helping of vegetables to salute the last days of summer. If it’s still warm outside, don’t be afraid to give this wine a slight chill. Try: Ceccheti Redtree Zinfandel, Sonoma County, California $9.99
Recipe courtesy of The Boston Globe