| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Fixed | 6 | Servings | |
INGREDIENTS
| 2 | tb | Cooking oil |
| 2 | Cloves garlic; minced | |
| 1 | md | Sweet red bell pepper; chopped |
| 1 | md | Green bell pepper; chopped |
| 1 1/2 | c | Fresh mushrooms; sliced |
| 1/2 | c | Onion; chopped |
| 1 | cn | (28 oz) whole tomatoes; cut-up, undrained |
| 1 | cn | (15 oz) tomato sauce |
| 2 | tb | Chili powder |
| 2 | ts | Sugar |
| 1 | ts | Ground cumin |
| 1 | cn | (16 oz) kidney beans; rinsed and drained |
| 2 | c | Sliced zucchini |
| 1 | pk | (10 oz) frozen sweet corn; thawed |
| 1 1/2 | c | Cheddar cheese; shredded |
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. Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
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