*  Exported from  MasterCook  *

                             Vegetable Chili

Recipe By     : The Gazette, Feb 1991
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ts            Olive oil
   1      lg            Onion -- chopped
   2      cl            Garlic -- chopped
   2      md            Carrots -- sliced
   1      cup           Celery -- sliced diagonally
   1      md            Zucchini -- quartered
   1                    Red or green pepper
   2                    Jalapeno peppers
  28      oz            Can diced tomatoes
  19      oz            Can kidney beans
   1      tb            Chili powder
   1      ts            Ground cumin
   1      ts            Dried oregano
                        Salt & pepper
   1      pn            Granulated sugar
                        Mozzarella -- shredded

In a large 3 qt 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.

Yield: 4 Servings


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