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Garden Harvest Chili
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Meats
Chili
Amount Measure Ingredient -- Preparation Method
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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 (6
(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, 10 gm protein, 7 gm fat.
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