Vegetarian Zucchini Chili

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Vegetarian Zucchini Chili

 

4-6 c. grated, unpeeled zucchini

1 c. celery, sliced

1 med. onion, chopped

3 tbsp. vegetable oil

1 (15 oz.) can tomato sauce

1 tomato sauce can of water

1 (28 oz.) can whole tomatoes & juice

2-3 tbsp. chili powder

1 tsp. garlic salt + 2 tsp. salt

2 tbsp. sugar

1 tsp. black pepper

1/2 tsp. red pepper

1/2 c. pitted ripe olives, sliced

1 (15 oz.) can kidney beans or chili beans

1 c. fresh, sliced mushrooms

 

Saute grated zucchini, celery and onion in hot oil in

large kettle or saucepan until celery is tender, but

not browned, about 6 minutes. Add tomato sauce,

water, tomatoes and juice, chili powder, garlic salt

and salt, sugar and pepper. Simmer slowly, uncovered,

1 to 1 1/2 hours. Add olives, kidney beans and

mushrooms. Simmer another 10 to 15 minutes. Serves

8.

 

 

 

 

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