Vegetarian Chilli - alive magazine

Ingredients

• 1/4 cup (60 ml) extra-virgin olive oil
• 2 medium onions, diced
• 4 garlic cloves, finely chopped or grated
• 2 large red capsicums, cored, seeded and diced
• 2 medium zucchinis, diced
• 1 - 28 oz (800 g) tin tomatoes, with their juice
• 1 1/2 lbs (750 g) ripe tomatoes, diced
• 1 1/2 Tbsp (30 ml) chilli powder
• 3 tsp (15 ml) ground cumin
• 3 tsp (15 ml) dried basil
• 3 tsp (15 ml) dried oregano
• 2 tsp (10 ml) black pepper
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) fresh flat-leaf parsley, chopped
• 2 cups (500 ml) cooked kidney beans
• 2 cups (500 ml) cooked chickpeas
• 1 cup (250 ml) corn kernels, fresh or frozen
• Juice of 1/2 lemon