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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
1 (19 ) can kidney beans |
1 large onion, chopped |
1 tablespoon chili powder |
2 cloves garlic, chopped |
1 teaspoon cumin, ground |
2 medium carrots, sliced |
1 teaspoon dried oregano |
1 cup celery, sliced diagonally |
salt |
1 medium zucchini, quartered |
black pepper, freshly ground |
1 red peppers or 1 green pepper |
1 pinch granulated sugar |
2 jalapeno peppers |
mozzarella cheese, shredded |
1 (28 ) can tomatoes, chopped |
Directions:
1. In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
2. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
3. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
4. Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
5. Let stand, covered for 5 minutes.
6. Season to taste with salt, pepper and pinch of sugar.
7. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
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