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Zucchini Recipes
Awesome Zucchini Chili
Zucchini with Sun-Dried Tomatoes Quick - 30 minutes or less
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Awesome Zucchini Chili

Contributed by: Melinda

This makes a huge batch, but I'm writing it this way, since most people looking for zucchini recipes are doing so because of their overabundant crops! You can freeze leftovers. You could cut amounts in half and use 3-4 standard market size zucchini. The lentils are added for consistency, so if you want thicker chili you could add more and if you don't want lentils you could leave them out. I use red lentils because they break down more than other lentils.

2 garden fresh large zucchini - about 3" diameter by about 12" or so long.
1 very large sweet onion, chopped
2 small or 1 large carrot, diced very small
1 stalk celery, diced very small
1 bell pepper, diced
4 medium to large garlic cloves, chopped
1 tsp cumin
2 1/2 tbl chili powder
1 tsp dried oregano
1/2 - 1 tsp crushed red pepper flakes
4 oz. tomato paste (2/3 of a 6oz. can)
1 12oz. bottle beer - any kind you like
4 cups hot low sodium vegetable or chicken broth
1 28oz. can organic plum tomatoes in sauce
2/3 cup red lentils
1 minced chipotle pepper in adobo or more to taste
3 tsp kosher salt, divided
Olive oil
  • Prepare zucchini by removing ends, slicing lengthwise in half and scooping out large seed areas
  • Remove plum tomatoes from sauce in can (reserving sauce) and finely dice - set aside
  • Prepare remaining ingredients according to instructions above (mince, chop, measure, etc.)
  • In a large soup pot, heat about 4 tbl olive oil over medium high heat
  • When hot, add onion, celery, carrot and bell pepper
  • Add 1 1/2 tsp kosher salt and cook until very softened and beginning to brown
  • Add cumin, chili powder, oregano and red pepper flakes and cook stirring for about 1-2 minutes, until very fragrant
  • Add tomato paste and garlic and stir coat well, cooking for about 2-3 minutes until the bottom of the pan is deep brown
  • Add beer and allow foam to die down, then scrape the bottom of the pan with a wooden spoon until all browned bits have been dissolved into the sauce
  • Add hot broth, remaining salt and tomato sauce from can of tomatoes
  • Add lentils and chipotle chili - cook over medium for about 20 minutes until lentils are tender
  • When lentils are tender, but still have form, taste to adjust seasoning. You may want to add more chili powder or salt to your own taste. This is a moderate heat, but if you like it really hot, you could add some diced jalapeno or serrano chilis.
  • Add zucchini and diced plum tomatoes and cook over medium heat until zucchini is tender - about 15-20 minutes
  • Serve with garnishes of diced red onion, minced cilantro or parsley, hot sauce...anything you like.

    Questions about this recipe?

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