Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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