Vegetable Chili

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Title: VEGETABLE CHILI
Categories: Vegetables
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.

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