How To make Garden Harvest Chili

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.
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>