Title: Vegetable Chili
Categories: Vegetable Mexican Chili Bean
Yield: 4 Servings
| 1 | ts | Olive Oil |
| 1 | | Large Onion, chopped |
| 2 | | Cloves of Garlic, chopped |
| 2 | | Medium Carrots, sliced |
| 1 | c | Celery, sliced diagonally |
| 1 | | Medium Zucchini, quartered |
| 1 | | Red or Green Pepper |
| 2 | | Jalapeno Peppers |
| 1 | cn | 28 oz, Tomatoes, chopped |
| 1 | cn | 19 oz, Kidney Beans |
| 1 | tb | Chili Powder |
| 1 | ts | Ground Cumin |
| 1 | ts | Dried Oregano |
| | | Salt |
| | | Freshly Ground Black Pepper |
| 1 | pn | Granulated Sugar |
| | | 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.