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Zucchini Chili


4-6 c. zucchini (unpeeled but grated)
1 c. celery (sliced)
1 onion ( medium and chopped)
3 tbsp. oil
1 15 oz. can tomato sauce (plus 1 can of water)
1 28 oz. can tomatoes
2-3 tbsp. chili powder (to taste)
3 tsp. salt
1 tsp. garlic salt
2 tbsp. sugar
1 tsp. black pepper
1 tsp. crushed red pepper (to taste)
1 15 oz. can kidney beans
1 c. fresh mushrooms (sliced)
Green olives (sliced and optional)


In a large pan saute zucchini, celery, and onion in oil for about 6 minutes. Add tomato sauce, water, tomatoes, chili powder, salt, garlic salt, sugar, black pepper, and red pepper to zucchini mixture and simmer for 1 to 1 1/2 hours (at this point in preparation the mixture can be frozen and remaining ingredients can be added later). Add kidney beans, mushrooms, green olives and simmer for 15 minutes until warmed.

Revised 8/14.