Vegetable Chili
Yield
4 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | teaspoon |
olive oil
|
|
1 | large |
onions
chopped |
|
2 | each |
garlic cloves
chopped |
|
2 | medium |
carrots
sliced |
|
1 | cup |
celery
sliced diagonally |
|
1 | medium |
zucchini
quartered |
|
1 | each |
sweet red bell peppers
or green pepper |
|
2 | each |
jalapeño pepper
|
* |
28 | ounces |
tomatoes
canned, chopped |
|
19 | ounces |
kidney beans, canned
|
|
1 | tablespoon |
chili powder
|
|
1 | teaspoon |
cumin
ground |
|
1 | teaspoon |
oregano
dried |
|
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground |
* |
1 | pinch |
sugar
granulated |
* |
1 | x |
mozzarella cheese
shredded |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | ml |
olive oil
|
|
1 | large |
onions
chopped |
|
2 | each |
garlic cloves
chopped |
|
2 | medium |
carrots
sliced |
|
237 | ml |
celery
sliced diagonally |
|
1 | medium |
zucchini
quartered |
|
1 | each |
sweet red bell peppers
or green pepper |
|
2 | each |
jalapeño pepper
|
* |
809.2 | ml/g |
tomatoes
canned, chopped |
|
549.1 | ml/g |
kidney beans, canned
|
|
15 | ml |
chili powder
|
|
5 | ml |
cumin
ground |
|
5 | ml |
oregano
dried |
|
1 | x |
salt
|
* |
1 | x |
black pepper
freshly ground |
* |
1 | pinch |
sugar
granulated |
* |
1 | x |
mozzarella cheese
shredded |
* |
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.