| Microwave Vegetable Chili |
1 onion, chopped
1 cup thinly sliced celery
2 carrots, peeled and thinly sliced
2 cloves garlic, crushed
1 zucchini, sliced
1 green bell pepper, seeded and sliced
1 (28-ounce) can chopped tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon crushed dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 cup shredded mozzarella cheese
In a large microwave-safe baking dish, combine onion, celery,
carrots and
garlic. Microwave, covered, on HIGH for 7 to 8 minutes or until
vegetables are
almost tender.
Add zucchini and green pepper, cook an additional 2 minutes before adding
tomatoes and juice, kidney beans, chili powder, cumin and oregano.
Microwave,
covered, on HIGH for 16 to 18 minutes or until zucchini and green
peppers are
tender, stirring twice.
Let stand, covered, for 5 minutes. Season with salt, pepper and sugar.
Sprinkle
cheese on top before serving.
Makes 6 servings
|
 | |
