Vegetable Chili II

  • Prep Time: 0 mins
  • Total Time: 31 mins
  • Servings: 4
  • Ingredients

  • 1teaspoonolive oil
  • 1 (19) cans kidney beans
  • 1largeonion, chopped
  • 1tablespoonchili powder
  • 2clovesgarlic, chopped
  • 1teaspooncumin, Ground
  • 2mediumcarrots, sliced
  • 1teaspoondried oregano
  • 1cupcelery, sliced diagonally
  • salt
  • 1mediumzucchini, quartered
  • black pepper, Freshly Ground
  • 1 red peppers or 1green pepper
  • 1pinchgranulated sugar
  • 2jalapeno peppers
  • mozzarella cheese, Shredded
  • 1 (28) cans tomatoes, chopped
  • 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.
  • Reviews

  • “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!”

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