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Chili con carne - Vegetarian cuisine

Zucchini Chili

Course Main Course
Cuisine American

Ingredients
  

  • 6 cups zucchini, grated or diced, whichever you prefer
  • 1 cups celery, sliced
  • 1 med. onion, chopped
  • 3 tablespoons vegetable oil
  • 1 15-oz. can tomato sauce
  • 2 cups water
  • 1 28-oz. can whole tomatoes & juice
  • 2-3 tablespoons chili powder
  • 1 teaspoon garlic salt
  • 3 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper
  • 1/2 c. pitted ripe olives, sliced
  • 1 15-oz. can kidney beans
  • 1 c. fresh, sliced mushrooms

Instructions
 

  • Directions:
    In a large saucepan, sauté grated zucchini, celery, and onion in hot oil for about 6 minutes, until celery is just tender. Add tomato sauce, water, tomatoes (with juice), chili powder, garlic salt, salt, sugar, and pepper. Simmer slowly, uncovered, for 90 minutes. Add olives, kidney beans, and mushrooms. Simmer for another 10 to 15 minutes and serve.
Keyword zucchini chili slow cooker, zucchini chili vegetarian
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