Vegetable Chili Ii

Name: Vegetable Chili Ii
Ingredients: 1 teaspoon olive oil; 1 (19 ) can kidney beans; 1 large onion, chopped; 1 tablespoon chili powder; 2 cloves garlic, chopped; 1 teaspoon cumin, Ground; 2 medium carrots, sliced; 1 teaspoon dried oregano; 1 cup celery, sliced diagonally; salt; 1 medium zucchini, quartered; black pepper, Freshly Ground; 1 red peppers or 1 green pepper; 1 pinch granulated sugar; 2 jalapeno peppers; mozzarella cheese, Shredded; 1 (28 ) can tomatoes, chopped

17 ingredients

7 steps

Ingredients

1 teaspoon olive oil
1 (19 ) can kidney beans
1 large onion, chopped
1 tablespoon chili powder
2 cloves garlic, chopped
1 teaspoon cumin, Ground
2 medium carrots, sliced
1 teaspoon dried oregano
1 cup celery, sliced diagonally
salt
1 medium zucchini, quartered
black pepper, Freshly Ground
1 red peppers or 1 green pepper
1 pinch granulated sugar
2 jalapeno peppers
mozzarella cheese, Shredded
1 (28 ) can tomatoes, chopped

Directions

1

In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
2

Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
3

Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
4

Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
5

Let stand, covered for 5 minutes.
6

Season to taste with salt, pepper and pinch of sugar.
7

Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.