Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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