Vegetarian recipes

Garden Harvest Chili

Course : Vegetarian
Serves: 6

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Ingredients:

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

1 can tomato sauce -- (15 ounces)

2 tablespoons chili powder

2 teaspoons sugar

1 teaspoon ground cumin

16 Ounces kidney beans -- rinsed and drained

2 cups sliced zucchini

10 Ounces frozen corn -- defrosted

5 1/2 cups shredded cheddar cheese -- optional (6 ounces)

Preparation / Directions:

In a skillet, heat oil over medium-high. Saut, 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:

252 calories, 675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat.

Garden Harvest Chili

Ingredients:

Preparation / Directions:

Nutritional Information:

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