1 teaspoon olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 medium carrots, sliced
1 cup sliced celery, sliced diagonally
1 medium zucchini, quartered
1 red or green pepper
2 jalapeno peppers
28 ounces canned tomatoes, chopped
19 ounces canned kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
pinch of granulated sugar
shredded mozzarella
Servings: 4
1. 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.
2. 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.
3. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
1 large onion, chopped
2 garlic cloves, chopped
2 medium carrots, sliced
1 cup sliced celery, sliced diagonally
1 medium zucchini, quartered
1 red or green pepper
2 jalapeno peppers
28 ounces canned tomatoes, chopped
19 ounces canned kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
pinch of granulated sugar
shredded mozzarella
Servings: 4
1. 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.
2. 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.
3. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
