Vegetarian Zucchini Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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.