Zucchini Chili Mac with Beans -Summer Chili Mac -Vegetarian/Vegan

I love chili but have to admit that, for me, it's just too heavy for a summer meal. So I decided to make a Zucchini Summer Chili Mac subbing zucchini for the meat. It still has some protein from the beans, a little starch and body from pasta, and there are enough veggies to lighten it up nicely. This is an excellent way to use up an extra squash, which I'm sure we all have right about now:@) And if you're looking for a tasty vegetarian or vegan dish, it works for that too!

My experience has been, that when folks say they don't like zucchini it's usually because it's cooked to the point of being mushy. For this recipe I suggest just tossing the cubed zucchini in the pan during the very last couple minutes of cooking time. It will still have some crunch and bite and is a very nice addition to this meal. If you want to stretch this a bit more to feed another person or two, you can add some corn.

   And this my friends, 

concludes Zucchini-Palooza for 2020:@)

Summer Chili Mac -Zucchini Chili Mac with Beans
1/2 C dry macaroni, cooked, run under cold water and drained well, set aside
1/2 C onion, small diced

1/4 C bell pepper, green and/or red, small diced
1 stalk celery, sliced
1 Tblsp olive oil
1 C zucchini, 1/4-1/2" cubed, or just use a small zucchini
14 oz can diced tomatoes with juice
14 oz can kidney beans, rinsed and drained
1 envelope chili seasoning, your favorite brand

1. Add onion, pepper, celery and olive oil to large skillet. Cook over medium heat until onion softens.
2. Add zucchini, tomatoes with juice and beans.
3.  Sprinkle with chili seasoning, mix well. Raise heat, cook quickly for a minute or two until sauce begins to thicken.
4. Add macaroni, stir and serve.

Eat well and have a happy day:@)

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