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Vegetable chili
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| Artist: |
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| Categories: |
Beans, Chili, Herbs & Spices, Mexican, North American, South American, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tsp | Olive Oil | | | 1 ea Large Onion, chopped | | | 2 ea Cloves of Garlic, chopped | | | 2 ea Medium Carrots, sliced | | 1
| cup | Celery, sliced diagonally | | | 1 ea Medium Zucchini, quartered | | | 1 ea Red or Green Pepper | | | 2 ea Jalapeno Peppers | | 1
| can | 28 oz, Tomatoes, chopped | | 1
| can | 19 oz, Kidney Beans | | 1
| tbsp | Chili Powder | | 1
| tsp | Ground Cumin | | 1
| tsp | Dried Oregano | | 1
| x | Salt | | 1
| x | Freshly Ground Black Pepper | | 1
| pinch | Granulated Sugar | | 1
| x | Shredded Mozzarella |
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Procedures:
| 1 | In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. | | 2 | Microwave covered at high for 7 to 8 minutes or until vegetable are almost tender. | | 3 | Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. | | 4 | Microwave covered at high for 16 to 18 minutes or until zucchini is tender. | | 5 | Let stand, covered for 5 minutes. | | 6 | Season to taste with salt, pepper and pinch of sugar. | | 7 | Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. | | 8 | Serves 4 |
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