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| 1 Teelöffel | olive oil |
| 1 | Onion large, chopped |
| 2 | Cloves of Garlic, chopped |
| 2 | Medium Carrots, sliced |
| 1 Tasse | Celery, sliced diagonally |
| 1 | Medium Zucchini, quartered |
| 1 | Red or Green Pepper |
| 2 | Jalapeno Peppers |
| 1 Dose | 28 oz, Tomatoes, chopped |
| 1 Dose | 19 oz, Kidney Beans |
| 1 Esslöffel | chilli powder |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | oregano dried |
| 1 | salt |
| 1 | black pepper freshly ground |
| 1 Prise | sugar granulated |
| 1 | Mozzarella shredded |
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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.
From The Gazette, 91/02/27.
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