Chili ( Vegetable ) Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 teaspoon: olive oil,
1 large: onion, chopped,
2 cloves: of garlic, chopped,
2 medium: carrots, sliced,
1 cup: celery, sliced diagonally,
1 medium: zucchini, quartered,
1: red or green pepper,
2: jalapeno peppers,
1 can: 28 oz, tomatoes, chopped,
1 can: 19 oz, kidney beans,
1 tablespoon: chili powder,
1 teaspoon: ground cumin,
1 teaspoon: dried oregano,
1: salt,
1: freshly ground black pepper,
1 pinch: granulated sugar,
1: shredded mozzarella,
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 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.
Yield: 4 servings
Source from luhu.jp
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.
Yield: 4 servings
Source from luhu.jp
Tags
Vegetables