Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 1 c. onion, chopped; 3 medium carrots, finely chopped; 1 tsp. olive oil; 2 cloves garlic, minced; 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1/2 jalapeno pepper, seeds removed and finely chopped; 2 (15 oz.) cans beans (pinto, chili, red or kidney), slightly drained; 1 to 2 tsp. chili powder; 2 tsp. ground cumin; 1/2 tsp. salt; 1 (28 oz.) can tomatoes, crushed and slightly drained; 1/4 c. beef broth; 1 zucchini, cut in 1/4-inch slices and halved; low-fat Cheddar cheese (optional garnish)

15 ingredients

8 steps

Ingredients

1 c. onion, chopped
3 medium carrots, finely chopped
1 tsp. olive oil
2 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 jalapeno pepper, seeds removed and finely chopped
2 (15 oz.) cans beans (pinto, chili, red or kidney), slightly drained
1 to 2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. salt
1 (28 oz.) can tomatoes, crushed and slightly drained
1/4 c. beef broth
1 zucchini, cut in 1/4-inch slices and halved
low-fat Cheddar cheese (optional garnish)

Directions

1

In a 3-quart microwave container, combine the onion, carrots, oil, garlic and bell and jalapeno peppers.
2

Cover.
3

Cook on High 6 to 8 minutes or until the vegetables are softened. Stir once or twice.
4

Add all of the remaining ingredients except the zucchini. Mix well.
5

Cover and cook on High 10 minutes and on Medium (50%) for 5 minutes.
6

Stir in the zucchini.
7

Cover and cook 2 to 3 minutes on High.
8

If desired, top individual servings with the low-fat Cheddar cheese.