Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       teaspoon     Olive Oil
   1       Large        Onion, chopped
   2       Cloves       Garlic, chopped
   2       Medium       Carrots, sliced
   1       cup          Celery, sliced diagonally
   1       Medium       Zucchini, quartered
   1                    Red or Green Pepper
   2                    Jalapeno Peppers
  28       ounce can    Tomatoes, chopped
  19       ounce can    Kidney Beans
   1       tablespoon   Chili Powder
   1       teaspoon     Ground Cumin
   1       teaspoon     Dried Oregano
   1       pinch        Salt
   1       pinch        Freshly Ground Black Pepper
   1       pinch        Granulated Sugar
   1       cup          Shredded Mozzarella

Preparation:

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.