1 tsp Olive Oil
1 Large Onion, chopped
2 Cloves of Garlic, chopped
2 Medium Carrots, sliced
1 cup Celery, sliced diagonally
1 Medium Zucchini, quartered
1 Red or Green Pepper
2 Jalapeno Peppers
1 can 28 oz, Tomatoes, chopped
1 can 19 oz, Kidney Beans
1 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
Salt
Freshly Ground Black Pepper
1 pinch 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.
|
|
