Vegetarian Zucchini Chili Recipe

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Ingredients:

Serving

3 tbsp 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
1 (8 oz) can tomato paste
2 cups water
1 (29 oz) can whole tomatoes & juice
2 tbsp recaito (optional sauce)
3 tbsp chili powder
2 tbsp cilantro, chopped
1 tsp garlic powder
3 tsp salt
2 tbsp sugar
1 tsp black pepper
1/2 tsp red pepper
1/2 cup pitted ripe olives, sliced
1 (15 oz) can kidney beans, drained
1 1/2 cups mushrooms, sliced
1 medium onion , chunked
1 1/2 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.33 Kcal (617 kJ)
Calories from fat	59.78 Kcal
		% Daily Value*
Total Fat	6.64g	10%
Sodium	1021.03mg	43%
Potassium	1145.49mg	24%
Total Carbs	17.35g	6%
Sugars	6.29g	25%
Dietary Fiber	4.54g	18%
Protein	7.61g	15%
Vitamin C	68mg	113%
Iron	2.9mg	16%
Calcium	82.2mg	8%

Amount Per 100 g
Calories	40.05 Kcal (168 kJ)
Calories from fat	16.25 Kcal
		% Daily Value*
Total Fat	1.81g	10%
Sodium	277.59mg	43%
Potassium	311.42mg	24%
Total Carbs	4.72g	6%
Sugars	1.71g	25%
Dietary Fiber	1.24g	18%
Protein	2.07g	15%
Vitamin C	18.5mg	113%
Iron	0.8mg	16%
Calcium	22.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.