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Vegetable chili

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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