Thursday, October 15, 2015

Vegetarian Dilemma Solved, My Zucchini Chili Recipe

Vegetarian Dilemma Solved, My Zucchini Chili Recipe:


Zucchini Vegetarian Chili

Simple, Delicious and Easy

Zucchini Chili is my wife's favorite, except for my earth-shattering, tongue-melting vegetarian bean casserole, which will have to wait for later.

Zucchini Vegetarian Chili

(Feel free to revise according to taste. These are the basics.)

  •  1 carrot Bugs Bunny would appreciate, grated
    Any brightly colored pepper, diced
    1 hearty stalk of celery, sliced
    1 big, eye-watering onion
    1 hearty clove of garlic
    3 tablespoons of any vegetable oil or use 
  • 2 if fat bothers you. (My preference is olive oil) 
  • 3 medium sized zucchini, grated 
  • 3 26 oz. boxes of Pomi strained tomatoes or equivalent (I use Pomi to avoid seeds.) 
  • 16 oz. water 
  • 1 teaspoon of ground black pepper 
  • 2 teaspoons salt
    3 tablespoons chili powder (Minimum. Your flair for heat should guide you here. Throw in other hot sauces too, if you want fire.) 
  • 2 15 oz. cans of kidney beans, drained and thoroughly rinsed. 
  • Sauté the carrot, pepper, celery, onion and garlic for about five minutes, not too hot, until they begin to soften. Keep stirring to get them mixed, but be careful not to let anything burn. When it feels right, chuck in everything else, except the beans.

    Now, simmer this delicacy for at least a half-hour, longer if you like a thicker stew. It's all a matter of how much moisture you want in the end.
  • Now, simmer this delicacy for at least a half-hour, longer if you like a thicker stew. It's all a matter of how much moisture you want in the end.
  • When you're happy with what you've got and your whole house is rich with chili smells, add the beans and let them simmer in the main sauce for fifteen minutes or so.

  • "




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