Name: Contest-Winning Garden Harvest Chili
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil -; 2 garlic cloves, minced -; 1 medium green pepper, chopped -; 1 medium sweet red pepper, chopped -; 1-1/2 cups sliced fresh mushrooms -; 1/2 cup chopped onion -; 1 can (28 ounces) diced tomatoes, undrained -; 1 can (15 ounces) tomato sauce -; 2 tablespoons chili powder -; 2 teaspoons sugar -; 1 teaspoon ground cumin -; 1 can (16 ounces) kidney beans, rinsed and drained -; 2 cups sliced zucchini -; 2 cups frozen sweet corn, thawed -; 1-1/2 cups shredded cheddar cheese, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Garden Harvest Chili

1. 2 tablespoons vegetable oil -

2. 2 garlic cloves, minced -

3. 1 medium green pepper, chopped -

4. 1 medium sweet red pepper, chopped -

5. 1-1/2 cups sliced fresh mushrooms -

6. 1/2 cup chopped onion -

7. 1 can (28 ounces) diced tomatoes, undrained -

8. 1 can (15 ounces) tomato sauce -

9. 2 tablespoons chili powder -

10. 2 teaspoons sugar -

11. 1 teaspoon ground cumin -

12. 1 can (16 ounces) kidney beans, rinsed and drained -

13. 2 cups sliced zucchini -

14. 2 cups frozen sweet corn, thawed -

15. 1-1/2 cups shredded cheddar cheese, optional -

How to cook deliciously - Contest-Winning Garden Harvest Chili

1. Stage

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.