Vegetarian Zucchini Chili
- Ready In:
- 2hrs 15mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
First
- 3 tablespoons olive oil
- 4 cups zucchini, unpeeled grated
- 2 cups zucchini, thin sliced
- 1 1⁄2 cups yellow squash, unpeeled chunked
- 1 cup celery, sliced
- 1 medium onion, chopped
-
Sauce
- 1 (8 ounce) can tomato paste
- 2 cups water
- 1 (29 ounce) can whole tomatoes & juice
- 2 tablespoons recaito (optional sauce)
- 3 tablespoons chili powder (I use this -- Chili Powder)
- 2 tablespoons cilantro, chopped
- 1 teaspoon garlic powder
- 3 teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1⁄2 teaspoon red pepper
-
Last
- 1⁄2 cup pitted ripe olives, sliced
- 1 (15 ounce) can kidney beans, drained
- 1 1⁄2 cups mushrooms, sliced
- 1 medium onion, chunked
- 1 1⁄2 tablespoons jalapeno peppers, chopped (optional)
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.
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RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
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