Vegetarian Zucchini Chili |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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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. Ingredients:
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 |
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 |
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:
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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