Recipe for Garden Harvest Chili

2.00	tb	Cooking Oil
2.00		Cloves Garlic, minced
1.00		Med. Sweet Red Pepper,
		-chopped
1.00		Med. Green Pepper, chopped
1.50	c	Fresh Mushrooms, sliced
0.50	c	Onion, chopped
1.00		28 oz Can Whole Tomatoes,
		-cut-up, undrained
1.00		15 oz Can Tomato Sauce
2.00	tb	Chili Powder
2.00	ts	Sugar
1.00	ts	Ground Cumin
1.00		16 oz Can Kidney Beans,
		-rinsed and drained
2.00	c	Sliced Zucchini
1.00		10 oz Package Frozen Sweet
		-Corn, defrosted
1.50	c	Cheddar Cheese, shredded (6
		-oz) (optional)

Instructions:
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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