Vegetables chili

1 servings

Ingredients

QuantityIngredient
2Garlic cloves; minced
1Green or red pepper; chopped
½poundsMushrooms; sliced
½cupChopped onions
1tablespoonCanola oil
1canTomatoes; * see note
Size-28 ozs-crushed
1canTomato sauce; 15 oz
2tablespoonsChili powder (mexican)
1teaspoonGround cumin
2cansKidney bean; 15 oz ea
Drained-rinsed
cupZucchini; diced
1packFrozen corn
Thawed-10 oz size

Directions

* use crushed tomatoes with added puree. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low, add beans, zucchini, and corn. Simmer 15 minutes or until vegetables are tender. Makes 8 servings.

Notes/Hints: For fat free, spray vegetables with Pam and omit oil, thus "wilting" them instead of cooking in oil. Wilt means using little heat and covering the pan. Also, because of use of canned vegetables, this recipe may not be suitable for those on a low-sodium diet. Suggested toppings for chili: non-fat sour cream, non-fat cheddar cheese substitute, and chopped scallions.