Quench MagazineVegetable Chili | Beans and Grains | Quench Magazine

Ingredients

• 1 t Olive Oil
• 1 Large Onion, chopped
• 2 Cloves of Garlic, chopped
• 2 Medium Carrots, sliced
• 1 c Celery, sliced diagonally
• 1 Medium Zucchini, quartered
• 1 Red or Green Pepper
• 2 Jalapeno Peppers
• 1 cn 28 oz, Tomatoes, chopped
• 1 cn 19 oz, Kidney Beans
• 1 tb Chili Powder
• 1 t Ground Cumin
• 1 t Dried Oregano
• Salt Freshly Ground Black Pepper
• 1 pn Granulated Sugar
• Shredded Mozzarella