2 cups peeled, sliced zucchini
1/2 cup minced garlic
1 tablespoon vegetable oil
1/2 cup water
1/4 cup chopped onion
1 (10.75 ounce) can condensed chicken broth
1 (2 pound) can chili beans
1 teaspoon pineapple juice
In a large saucepan, bring water to a boil. Place zucchini in boiling water, and fry until crisp. Drain well, and peel. Drain, cut into 1/2 inch slices. Meanwhile, in a food processor, pulse garlic into zucchini; place zucchini in the blender. Pulse vegetable oil, and add in water. Stir fry for about 2 minutes, until zucchini are opaque. Add chicken broth, chili beans, and pineapple juice. Bring to a boil, then reduce heat and simmer for about 20 minutes. Serve hot.
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