Heat 1/8 cup of oil in large skillet over medium heat.

Add zucchini and saute 5 to 7 minutes.

Transfer zucchini to a cold pot.

Heat 1/8 cup of oil in large skillet over low heat.

Add onions, garlic, and bell peppers, saute until wilted ~10 minutes.

Transfer vegetables and oil to pot.

Place pot over low heat, add canned tomatoes, fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, and parsley.

Cook uncovered stirring often for 30 minutes.

Stir in kidney beans, garbanzo beans, dill, and lemon juice.

Cook another 15 minutes.

Stir well and adjust seasonings to taste.

Serve with sour cream and cheese if wanted.