Vegetable Chili Recipe

Step 1

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.

Things You'll Need

  • 1ts Olive Oil
  • 1ea Large Onion, chopped
  • 2ea Cloves of Garlic, chopped
  • 2ea Medium Carrots, sliced
  • 1c Celery, sliced diagonally
  • 1ea Medium Zucchini, quartered
  • 1ea Red or Green Pepper
  • 2ea Jalepeno Peppers
  • 1cn 28 oz, Tomatoes, chopped
  • 1cn 19 oz, Kidney Beans
  • 1tb Chili Powder
  • 1ts Ground Cumin
  • 1ts Dried Oregano
  • Salt
  • Freshly Ground Black Pepper
  • 1pn Granulated Sugar
  • Shredded Mozzarella

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