4-6 c. chopped unpeeled zucchini
1 c. celery, sliced
1 med. onion
3 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes and juice
1 1/2 - 3 tbsp. chili powder
15 oz. can tomato sauce
1 tsp. garlic salt
3 tsp. salt
2 tbsp. sugar
1 tsp. black pepper
1/2 tsp. red pepper
1/2 c. pitted ripe olives (sliced)
1 or 2 (15 oz.) cans kidney beans
1 c. fresh sliced mushrooms

Amount determines "heat" of chili.

Saute zucchini, celery and onion in hot oil until celery is tender, but not browned (6 minutes). Add next eight ingredients. Simmer slowly uncovered for about 1 1/2 hours. Add olives, beans and mushrooms. Simmer another 10-15 minutes.