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