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FIRST olive oil zucchini zucchini yellow squash celery onion sauce tomato paste water tomatoes recaito chili powder cilantro garlic salt sugar black pepper red pepper pitted ripe olives kidney beans mushrooms onion jalapeno peppers
Viewed: 35 - Published at: 4 years agoIngredients
- First
- 3 tablespoons olive oil
- 4 cups zucchini, unpeeled grated
- 2 cups zucchini, thin sliced
- 1 1/2 cups yellow squash, unpeeled chunked
- 1 cup celery, sliced
- 1 medium onion, chopped
- Sauce
- 1 (8 ounce) can tomato paste
- 2 cups water
- 1 (29 ounce) can whole tomatoes & juice
- 2 tablespoons recaito (optional sauce)
- 3 tablespoons chili powder (I use this -- Chili Powder)
- 2 tablespoons cilantro, chopped
- 1 teaspoon garlic powder
- 3 teaspoons salt
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper
- Last
- 1/2 cup pitted ripe olives, sliced
- 1 (15 ounce) can kidney beans, drained
- 1 1/2 cups mushrooms, sliced
- 1 medium onion, chunked
- 1 1/2 tablespoons jalapeno peppers, chopped (optional)
Method
- Heat the oil in a large chili pot.
- Saute all zucchini, squash, celery and chopped onion til tender - about 9 minutes.
- To the pot, add the sauce ingredients to the zucchini mixture.
- Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally.
- Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes.
- Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.
