Microwave Vegetable Chili

  1. 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
  2. 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
    1 (15-ounce) can kidney beans, drained and rinsed
  1. 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.
  2. Add zucchini and green pepper, cook an additional 2 minutes before adding tomatoes and juice, kidney beans, chili powder, cumin and oregano.
  3. 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.
  4. Season with salt, pepper and sugar.
  5. Sprinkle cheese on top before serving.
  6. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases