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“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.”
2hrs 15mins

Ingredients Nutrition


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

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