Heat a large dutch oven or large pot over medium heat. Spray with some cooking spray and saute the onions, garlic, jalapeno, green pepper and celery together until the onions are soft and the vegetables are tender, this should take about 5 minutes. Add the zucchini and cook until tender, about 5-10 minutes.
Add the tomatoes, tomato sauce, chili powder and beans. Sprinkle with a bit of salt and pepper. Simmer for 45 minutes. If you run out of liquid and the chili begins to stick to the bottom of the pot, add a bit of beer of wine (I used merlot). Scrape up the bits and continue to simmer a bit longer.
Serve over rice (or if low carb, serve with some other vegetables and some diced tofu).
I garnished the chili with some shredded smoked mozzarella cheese. It melted into the chili and was terrific.
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