california-vegetable-and-chickpea-chili-14832.json

{
    "directions": [
        "In a large, heavy pot, heat the oil over moderate heat, then add the onions, celery, bell pepper, and garlic, and cook, stirring, till softened, about 2 minutes. Add the squash and cook, stirring, 3 minutes longer to soften. Add the remaining ingredients and stir well. Reduce the heat to a low simmer, cover, and cook for 1 hour, adding a little water if the stew begins to get too thick."
    ],
    "ingredients": [
        "1/2 cup vegetable oil",
        "2 medium-size onions, chopped",
        "1 celery rib, chopped",
        "1 small green bell pepper, seeded and chopped",
        "1 garlic clove, minced",
        "2 medium-size yellow squash or zucchini, scrubbed, ends trimmed, and chopped",
        "Two 32-ounce cans chickpeas (garbanzo beans), drained",
        "2 tablespoons chopped fresh coriander (cilantro) leaves",
        "2 tablespoons chili powder",
        "1 tablespoon chopped fresh oregano leaves, or 1/2 teaspoon dried, crumbled",
        "1 tablespoon chopped fresh basil leaves, or 1/2 teaspoon dried, crumbled",
        "1 teaspoon ground cumin",
        "Salt and freshly ground black pepper to taste",
        "Cayenne pepper to taste",
        "4 large, ripe tomatoes, chopped and juices retained",
        "1 1/2 cups tomato juice"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Vegetable",
        "Super Bowl",
        "Vegetarian",
        "Low Cal",
        "Fall"
    ],
    "title": "California Vegetable and Chickpea Chili",
    "url": "http://www.epicurious.com/recipes/food/views/california-vegetable-and-chickpea-chili-14832"
}