Garden harvest chili

2 servings

Ingredients

Quantity Ingredient
2 tablespoons Cooking Oil
2 eaches Cloves Garlic, minced
1 medium Sweet Red Pepper, chopped
1 medium Green Pepper, chopped
1½ cup Fresh Mushrooms, sliced
½ cup Onion, chopped
1 each 28 oz Can Whole Tomatoes, cut-up, undrained
1 each 15 oz Can Tomato Sauce
2 tablespoons Chili Powder
2 teaspoons Sugar
1 teaspoon Ground Cumin
1 each 16 oz Can Kidney Beans, rinsed and drained
2 cups Sliced Zucchini
1 each 10 oz Package Frozen Sweet Corn, defrosted
1½ cup Cheddar Cheese, shredded (6 oz) (optional)

Directions

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 (2-½ Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories, 675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat. SOURCE:Country Woman Magazine July/August 92 SHARED BY:Gwynne Bodle 7/92

Submitted By SHARON STEVENS On 10-23-94

Related recipes