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vegetarian chili

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1 green pepper
1 can italian plum tomatoes
2 tablespoons chili powder
1 tabelspoon dried oregano
1 tablespoon dried basil
1 cup dark red kidney beans
1 cup canned chickpeas
1/2 cup chopped fresh dill
2 cups chopped onions

2 tablespoons fresh lemon juice
heat oil in a large pot. Add onions, peppers and then tomatoes, chili powder, oregano, basil. Cook for 30 minutes, uncovered. Stir in kidney beans, chickpeas, dill and lemon juice for 15 minutes. Servce over rice if desired.

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