| 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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