Garden Harvest Chili

6 servings

2 tablespoons Cooking Oil
2 Cloves Garlic, minced
1 Med. Sweet Red Pepper, chopped
1 Med. Green 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, defrosted
1 1/2 cups Cheddar Cheese, shredded (optional)

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) 

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, 10gm protein, 
7 gm fat.