Summer Vegetable Chili

Ingredients

• 3 hot sausages
• 3/4 cup plus one tablespoon olive oil
• 2 zucchini, diced
• 1 yellow squash, diced
• 4 cloves garlic, minced
• 2 onions, diced
• 3 red bell peppers, diced
• 1 1/2 pounds tomatoes, diced
• 35 ounces canned plum tomatoes, diced, with juice
• 2 1/2 tablespoons mexican chili powder
• 1 tablespoon cumin
• 1 tablespoon oregano
• 3 teaspoons black pepper
• 1 tablespoon dried basil
• 2 teaspoons salt
• 1 teaspoon fennel seeds
• 1 cup canned kidney beans, rinsed and drained
• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons lemon juice
• 1/2 cup chopped parsley
• For garnish:
• 1 cup chopped cilantro
• 2 cups shredded cheddar or monterey jack cheese
• 1 cup sour cream

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