MICROWAVE VEGETABLE CHILI

This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired..

Onion, chopped

: 1

Thinly sliced celery

: 1 cup

Carrots, peeled and thinly sliced

: 2

Garlic, crushed

: 2 cloves

Zucchini, sliced

: 1

Green bell pepper, seeded and sliced

: 1

Chopped tomatoes, undrained

: 1 (28-ounce) can

Kidney beans, drained and rinsed

: 1 (15-ounce) can

Chili powder

: 1 tsp

Ground cumin

: 1 tsp

Crushed dried oregano

: 1 tsp

Salt

: 1/2 tsp

Ground black pepper

: 1/4 tsp

Granulated sugar

: 1/8 tsp

Shredded mozzarella cheese

: 1 cup

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.