Garden Harvest Chili Recipe

Garden Harvest Chili Recipe

Ingredients

• Serving Size : 6
• 2 tablespoons cooking oil
• 2 cloves garlic – minced
• 1 medium sweet red pepper – chopped
• 1 medium 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 (6 (optional)

Method

1. Cheddar In a skillet, heat oil over medium-high.
2. Saute garlic, peppers, mushrooms and onion until tender.
3. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling.
4. Reduce heat to low; add beans, zucchini and corn.
5. Simmer, uncovered, about 10 minutes or until zucchini is tender.
6. Spoon into bowls; sprinkle with cheese if desired.
7. 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, 10 gm protein, 7 gm fat.

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