Southwestern Vegetarian Chili

Here is a recipe that I got from my ward. It is really good! I hope you all will enjoy it!

3/4 cup olive oil
2 zucchini (coarsely chopped)
2 onions (coarsely chopped)
4 cloves garlic (finely minced)
2 large red peppers (finely chopped)
2-35 oz. cans plum tomatoes with juice
(or a total of 2 quarts or 70 oz. of any canned tomatoes)
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon dried basil
1 Tablespoon dried oregano
2 Tablespoon salt
1/2 cup chopped fresh Italian parsley (optional)
1 cup dark red kidney beans (canned)
1 cup black beans (canned)
2 Tablespoons dried dill
2 Tablespoons lemon juice

Heat olive oil in large stock pot. Saute next 4 ingredients until tender. Add can tomatoes and the seasonings (down to salt). Cook uncoverd for about 20-30 minutes. Stir in beans, dill and lemon juice. Simmer on stove for about 15 minutes. Serve with sour cream and chopped green onions on top of each serving. Serves 8-10. May be frozen or refrigerated for up to 3 days.