Garden Harvest Chili

Recipe Ingredients

2 tablespoons	30ml	Cooking oil
2		Garlic - minced
1		Sweet red pepper - chopped (medium)
1		Green pepper - chopped (medium)
1 1/2 cups	355ml	Fresh mushrooms - sliced
1/2 cup	31g / 1.1oz	Onion - chopped
1		Whole tomatoes - cut-up, undrained
1		Tomato sauce
2 tablespoons	30ml	Chili powder
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Ground cumin
1		Kidney beans - rinsed and drained
2 cups	474ml	Sliced zucchini
1		Frozen sweet - corn, defrosted
1 1/2 cups	219g / 7.7oz	Cheddar cheese - shredded (6
		(optional)

Recipe Instructions

Cheddar In a skillet, heat oil over medium-high. 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.

Yield: 6 Servings (2-1/2 Qts)

Source:
Houston Chronicle, May 1997

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