A taste of Italy in a mainly Mexican dish!
Makes 7 cups
2 T. olive oil
1 med. onion, peeled, cut in half lengthwise, then crosswise into thin half rings
1/2 c. sweet red roasted peppers, cut into chunks
3-1/2 oz. can mushrooms, stems & pieces
2 sm. vegetable bouillon cubes
1/2 c. med. black California olives, cut in half, with 2-3 T. olive liquid
15 oz. can diced tomatoes with liquid
15 oz. can stewed tomatoes with liquid; cut lg. pieces in half
15 oz. can pinto beans with liquid
15 oz. can chili beans with liquid
6 oz. can tomato paste plus 1 can water
1 t. dried basil
1/2 t. dried oregano
2 t. ground fennel
1 t. garlic powder
1/4 t. allspice
salt and pepper to taste
1 small zucchini, sliced into paper-thin rounds
Place oil and onion in large saucepan, over medium-low heat. Salt lightly. Stir and cook till translucent.
Add peppers, mushrooms and bouillon cubes. Mash bouillon till dissolved. Then, add remaining ingredients, except zucchini. Stir well and continue to cook, uncovered, for 20 minutes.
Turn heat off. While still very hot, add zucchini. Push zucchini down into chili where the heat of the chili will cook the zucchini to perfection.
Notes: Serve alone, or over macaroni or rice. The reason we don’t cook the zucchini is because the slices are so thin that they would turn to mush otherwise. This way they remain tender, but crisp, as well as translucent.