Garden Harvest Chili

Course : Vegetables
Serves: 6
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2 tablespoons cooking oil
2 cloves garlic -- minced
1 medium green pepper -- chopped
1 medium sweet red pepper -- chopped
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
28 ounces whole tomatoes cut up, undrained
15 ounces can of tomato sauce
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 can kidney beans -- (16-ounce) rinsed and drained
2 cups sliced zucchini
1 package frozen sweet corn -- (10-ounce) defrosted
1 1/2 cups cheddar cheese, shredded, optional -- (about 6- ounces)

Preparation / Directions:

In a skillet, heat oil over medium-high heat. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.


Nutritional Information:

314 Calories (kcal); 15g Total Fat; (41% calories from fat); 17g Protein; 31g Carbohydrate; 30mg Cholesterol; 461mg Sodium

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