Ingredients
2 tablespoons vegetable oil2 garlic cloves, minced1 medium green pepper, chopped1 medium sweet red pepper, chopped1-1/2 cups sliced fresh mushrooms1/2 cup chopped onion1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) tomato sauce2 tablespoons chili powder2 teaspoons sugar1 teaspoon ground cumin1 can (16 ounces) kidney beans, rinsed and drained2 cups sliced zucchini2 cups frozen sweet corn, thawed1-1/2 cups 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 or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.
