Vegetable chili

Yield: 4 servings

Measure Ingredient
1 teaspoon Olive Oil
1 each Large Onion, chopped
2 eaches Cloves of Garlic, chopped
2 eaches Medium Carrots, sliced
1 cup Celery, sliced diagonally
1 each Medium Zucchini, quartered
1 each Red or Green Pepper
2 eaches Jalapeno Peppers
1 can 28 oz, Tomatoes, chopped
1 can 19 oz, Kidney Beans
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 x Salt
1 x Freshly Ground Black Pepper
1 pinch Granulated Sugar
1 x Shredded Mozzarella

In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.

Serves 4. From The Gazette, 91/02/27.

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