Recipe#12912

Title: Chili

Message-ID: <1998073004081500.AAA02897@ladder01.news.aol.com> 
 Date: Thu, 30 Jul 1998 07:22:15 GMT 
 Subject: Microwave Vegetarian Chili 
 Newsgroups: rec.food.veg.cooking 
 From: eee93@aol.com (Eee93) 

1 tolive oil
 1 onion, chopped
 2 garlic cloves, chopped
 2 carrots, sliced
 1 c celery, sliced diagonally
 1 zucchini, diced
 1 bell pepper
 2 jalapeno peppers, chopped
 28 oz tomatoes, chopped
 19 oz kidney beans
 1 tb chili powder
 1 t cumin
 1 t oregano
 salt
 black pepper
 pinch sugar
 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 chili powder, cumin and
 oregano.
 Microwave covered on 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
 and serve.