Spicy Zucchini Chili

A perfect soup for a cold winter night, filled with tons of vegetables and fiber-rich beans.

Spicy Zucchini Chili
adapted from cooks.com

6 c. grated, unpeeled zucchini
4 stalks celery celery, sliced
1 white onion, chopped
3 tbsp. olive oil
1 c water
2 (28 oz.) cans whole tomatoes & juice
3 tbsp. chili powder
3 cloves of garlic, minced
2 tbsp. agave nectar
1 tsp. black pepper
1/2 tsp. red pepper
1/2 c. pitted ripe olives, sliced
1 c kidney beans
1 c. sliced mushrooms
3/4 c lacinto kale, finely sliced
Saute grated zucchini, celery, garlic and onion in hot oil in large kettle or saucepan until celery is tender, but not browned, about 6 minutes. Add tomatos, water, tomatoes, chili powder, and salt, agave and pepper. Simmer slowly, uncovered, 1 to 1 1/2 hours. Add olives, kidney beans, kale and mushrooms. Simmer another 10 minutes.
Serve with brown rice.

One thought on “Spicy Zucchini Chili

  1. jonathan says:

    while it doesn’t get too cold here in north carolina, today’s windy afternoon made your chili the perfect option to warm up tonight.

    it was my first attempt and i thought that it was fabulous. i enjoyed it with a fresh wheat baguette. it was certainly spicy, but in a good way, it warmed me right up.


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