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.
“Yum!!Not only is this tasty, it’s healthy and low fat as well!! I cooked this on the stove top for about 50 minutes (I added a half a cup of water) before adding the beans and simmering for a further 10 minutes. I was unsure as to what to do with the jalapenos – I ended up dicing them and adding to the chilli.Served with mama’s Cheesy Pita Crisps #141428 and a dollop of sour light cream. This has a lot of taste for minimum effort. I will try the microwave method next time.Thanks Jellyqueen!”