Vegetable Chili

Course : Vegetables
Serves: 4
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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 medium Red or Green Pepper
2 medium jalapeno Peppers
28 ounces Tomatoes, chopped
19 ounces Kidney Beans
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 dash Salt
1 dash Freshly Ground Black Pepper
1 dash Granulated Sugar
1 cup Shredded Mozzarella

Preparation / Directions:

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.

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