Categories: Vegetables, Mexican, Chili, Beans 
      Yield: 4 servings 
  
      1 ts Olive Oil                           1 cn 19 oz, Kidney Beans 
      1 ea Large Onion, chopped                1 tb Chili Powder 
      2 ea Cloves of Garlic, chopped           1 ts Ground Cumin 
      2 ea Medium Carrots, sliced              1 ts Dried Oregano 
      1 c  Celery, sliced diagonally           1 x  Salt 
      1 ea Medium Zucchini, quartered          1 x  Freshly Ground Black Pepper 
      1 ea Red or Green Pepper                 1 pn Granulated Sugar 
      2 ea Jalapeno Peppers                    1 x  Shredded Mozzarella 
      1 cn 28 oz, Tomatoes, chopped        
  
  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.