Vegetarian Zucchini Chili - cooking recipe

Ingredients

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)

Preparation

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.