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By: M B.
| Description: | ||
| Time: | 45 min (15 min to prepare, 30 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 teaspoon olive oil 1 each ea Onion; chopped 2 each ea Garlic Cloves; chopped 2 each ea Carrots; sliced 1 cup Celery; sliced diagonally 1 each ea Zucchini; diced 1 each ea Bell Pepper 2 each ea Jalapeno Peppers, chopped 28 OZ Tomatoes; chopped 19 OZ Kidney Beans 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon oregano 1 each x Salt 1 each x Black Pepper 1 pinch sugar |
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| 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 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 |
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| Notes: | ||
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