Recipe - Vegetable Chili

1 teaspoon Olive Oil
1 Large Onion, chopped
2 Cloves of Garlic, chopped
2 Medium Carrots, cut or sliced up
1 cup Celery, cut or sliced up diagonally
1 Medium Zucchini, quartered
1 Red or Green Pepper
2 Jalapeno Peppers
1 cn 28 oz, Tomatoes, chopped
1 cn 19 oz, Kidney Beans
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
Salt
Freshly Ground Black Pepper
1 pn Granulated Sugar
Shredded Mozzarella

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. Serves 4. From The Gazette, 91/02/27.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini