Garden Harvest Chili
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| ½ | cup |
onions
chopped |
|
| 28 | ounce can |
tomatoes
whole, cut up, drained |
|
| 15 | ounce can |
tomato sauce
|
|
| 2 | tablespoons |
chili powder
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
cumin
ground |
|
| 16 | ounce |
kidney beans, canned
rinsed and drained |
|
| 2 | cups |
zucchini
sliced |
|
| 10 | ounce package |
corn
frozen, thawed |
*
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 118 | ml |
onions
chopped |
|
| 28 | ounce can |
tomatoes
whole, cut up, drained |
|
| 15 | ounce can |
tomato sauce
|
|
| 3E+1 | ml |
chili powder
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
cumin
ground |
|
| 462.4 | ml/g |
kidney beans, canned
rinsed and drained |
|
| 473 | ml |
zucchini
sliced |
|
| 1E+1 | ounce package |
corn
frozen, thawed |
*
|
| 355 | ml |
cheddar cheese
shredded |
|
Directions
In a skillet, heat oil over medium-high.
Sauté 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.
