Vegetable Chili

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Title: Vegetable Chili
Categories: Vegetables, Mexican, Chili, Beans
Yield: 4 servings

1 ts Olive Oil 1 cn 19 oz, Kidney Beans
1 ea Large Onion, chopped 1 tb Chili Powder
2 ea Cloves of Garlic, chopped 1 ts Ground Cumin
2 ea Medium Carrots, sliced 1 ts Dried Oregano
1 c Celery, sliced diagonally 1 x Salt
1 ea Medium Zucchini, quartered 1 x Freshly Ground Black Pepper
1 ea Red or Green Pepper 1 pn Granulated Sugar
2 ea Jalapeno Peppers 1 x Shredded Mozzarella
1 cn 28 oz, Tomatoes, chopped

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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