Vegetable Chili - cooking recipe

Ingredients

2 garlic cloves, minced
1 large green pepper
1/2 lb. mushrooms, sliced
1/4 c. chopped onion
2 Tbsp. oil
1 (28 oz.) can crushed tomatoes (with added puree)
1 (15 oz.) can tomato sauce
2 Tbsp. chili powder
1 tsp. ground cumin
2 (15 oz. each) cans kidney beans, drained and rinsed
1 1/2 c. diced zucchini
1 (10 oz.) pkg. corn, thawed
1 1/2 c. (6 oz.) shredded sharp cheese (optional)

Preparation

Cook and stir garlic, pepper, mushrooms and onion in oil (about 5 minutes). 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.
If desired, add 1 cup cheese. Stir until melted. Top with remaining cheese upon serving.