| Zucchini Chili
4-6 cup of grated, unpeeled zucchini
1 cup of celery, sliced
1 medium onion, chopped
3 tablespoons of vegetable oil
1 (15 oz.) can tomato sauce
1 tomato sauce can of water
One 29 ounce can of whole tomatoes & juice
2-3 tablespoons of chili powder
1 teaspoon of garlic salt + 3 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of black pepper
1/2 teaspoon of red pepper
1/2 cup of pitted ripe olives, sliced
One 15 ounce can of kidney beans
1 cup of fresh, sliced mushrooms |
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Sauté 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. |
