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Vegetable
Chili
From: Eveline,
Waco, TX
- 1 t Olive Oil
- 1 ea Onion; chopped
- 2 ea Garlic Cloves; chopped
- 2 ea Carrots; sliced
- 1 c Celery; sliced diagonally
- 1 ea Zucchini; diced
- 1 ea Bell Pepper
- 2 ea Jalapeno Peppers, chopped
- 28 oz Tomatoes; chopped
- 19 oz Kidney Beans
- 1 tb Chili Powder
- 1 t Cumin
- 1 t Oregano
- 1 x Salt
- 1 x Black Pepper
- 1 pinch Sugar
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
chili powder, cumin and oregano.
Microwave covered on 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 and serve
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