*  Exported from  MasterCook  *
 
                            Garden Harvest Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   cooking oil
    2      cloves        garlic -- minced
    1      medium        sweet red bell pepper -- chopped
    1      medium        green bell pepper -- chopped
    1 1/2  cups          fresh mushrooms -- sliced
      1/2  cup           onion -- chopped
    1      28 oz can     whole tomatoes -- cut-up, undrained
    1      15 oz can     tomato sauce
    2      tablespoons   chili powder
    2      teaspoons     sugar
    1      teaspoon      ground cumin
    1      16 oz can     kidney beans -- rinsed and drained
    2      cups          sliced zucchini
    1      10 oz         package frozen sweet corn -- thawed
    1 1/2  cups          cheddar cheese -- shredded
 
 In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and o
 nion 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. S
 immer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowl
 s; sprinkle with cheese if desired. 
 
 Yield: 6 Servings (2-1/2 Qts) 
 
 Diabetic Exchanges: One serving (prepared with low-salt tomato sauce and no che
 ese) 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.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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