Fried Zucchini Chili

Fried Zucchini Chili

  • By Tom Wilson
  • /
  • April 2019-Vol.5 No.4
  • /

Here’s my favorite vegetarian dish, which is good either hot like a champion chili or cold as a sinful gazpacho. When I make this, I usually triple the amounts only because I eat two heaping bowls in between the time I finish making it and the deep hypnosis sleep I enjoy afterwards. Yes, dear gardening gurus, it’s THAT good! This serves 2-3 normal people or one teenage athlete. In addition I’ve listed some tactics to adapt this feast in ways that allows you to fool your audience into believing you’re the next Emeril or Giada, when you’re actually just making the same damn thing over and over again. This works best in a saute pan but it’s perfectly kosher to employ your enchanted Crock Pot instead. If you overcook it, simply put the spoons away and break out the tortilla chips. Satisfaction guaranteed or your money back.

Fried Zucchini Chili

¼ cup Olive oil
2-3 Garlic cloves: crushed or minced
2-3 diced Zucchini squash
2 cans Garbanzo beans (drained)
1 can Diced Tomatoes (drained)
Kosher Salt & Cracked Black Pepper to taste
1 Lime (juice)

1. Heat the olive oil in a large sauce pan or stew pot on medium high heat.
2. Add garlic either crushed whole or minced up. Allow it to sweat out.
3. When the garlic starts to color slightly, add the diced zucchini and stir to coat it in the oil.
4. Fry the zucchini until translucent then add a can of garbanzo beans.
5. Give the garbanzos 5 minutes to fry up & stir a few times.
6. Drain the can of diced tomatoes, then add to the pan.
7. Reduce heat to medium low, stir, and simmer for 5 minutes uncovered
8. Add the juice of one lime.
9. Add the salt & pepper to taste
10. God Bless America

Adaptation ideas:

  • Add the lime zest for more bite
  • Substitute garlic with ginger, shallots, pearl onions, olives, or capers
  • Replace the lime with other fruit juice, wine, cider, or stock to change the flavor
  • Substitute garbanzos with navy, Lima, or cranberry beans
  • Replace tomatoes with or add roasted red bell peppers
  • Substitute zucchini with sweet potato, eggplant, summer/butternut/spaghetti squash, or pumpkin
  • Replace olive oil with coconut, avocado, lemon oil, or clarified butter
  • Spice options: coriander/cilantro, nutmeg, bay, basil, sage, mint, or thyme

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