Vegetarian Chili - cooking recipe

Ingredients
    1 c. onion, chopped
    3 medium carrots, finely chopped
    1 tsp. olive oil
    2 cloves garlic, minced
    1/2 red bell pepper, chopped
    1/2 green bell pepper, chopped
    1/2 jalapeno pepper, seeds removed and finely chopped
    2 (15 oz.) cans beans (pinto, chili, red or kidney), slightly drained
    1 to 2 tsp. chili powder
    2 tsp. ground cumin
    1/2 tsp. salt
    1 (28 oz.) can tomatoes, crushed and slightly drained
    1/4 c. beef broth
    1 zucchini, cut in 1/4-inch slices and halved
    low-fat Cheddar cheese (optional garnish)
Preparation
    In a 3-quart microwave container, combine the onion, carrots, oil, garlic and bell and jalapeno peppers.
    Cover.
    Cook on High 6 to 8 minutes or until the vegetables are softened. Stir once or twice.
    Add all of the remaining ingredients except the zucchini. Mix well.
    Cover and cook on High 10 minutes and on Medium (50%) for 5 minutes.
    Stir in the zucchini.
    Cover and cook 2 to 3 minutes on High.
    If desired, top individual servings with the low-fat Cheddar cheese.

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