Vegetarian Zucchini Chili

"As written - this is also vegan. The recipe makes a lot. It freezes very well. If you eat dairy, garnishes such as sour cream and grated Parm cheese can be used. I love it served with a firm polenta wedge. Black beans can be subbed for the kidney beans. Recaito is an inexpensive, cilantro-based cooking sauce found in the Goya brand section of most grocery stores."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 15mins
Ingredients:
22
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Heat the oil in a large chili pot.
  • Sauté all zucchini, squash, celery and chopped onion til tender - about 9 minutes.
  • To the pot, add the sauce ingredients to the zucchini mixture.
  • Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally.
  • Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes.
  • Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes