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Vegetable Chili
1 t olive oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, sliced
1 c celery, sliced diagonally
1 zucchini, diced
1 bell pepper
2 jalapeno peppers, chopped
28 oz tomatoes, chopped
19 oz kidney beans
1 tb chili powder
1 t cumin
1 t oregano
salt
black pepper
pinch sugar
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 chili powder, cumin and
oregano.
Microwave covered on 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
and serve.
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Chili 01