Garden Harvest Chili - cooking recipe

Ingredients

2 Tbsp. cooking oil
2 garlic cloves, minced
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1 (28 oz.) can whole tomatoes, cut up (undrained)
1 (15 oz.) can tomato sauce
2 Tbsp. chili powder
2 tsp. sugar
1 tsp. cumin
1 (16 oz.) can kidney beans, rinsed and drained
2 c. sliced zucchini
1 (10 oz.) pkg. frozen sweet corn, defrosted
1 1/2 c. shredded Cheddar cheese (optional)

Preparation

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, until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.
Makes 6 servings.