Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Cooking Oil 2 t Sugar
2 ea Cloves Garlic, minced 1 t Ground Cumin
1 md Sweet Red Pepper, chopped 1 ea 16 oz Can Kidney Beans,
1 md Green Pepper, chopped -rinsed and drained
1 1/2 c Fresh Mushrooms, sliced 2 c Sliced Zucchini
1/2 c Onion, chopped 1 ea 10 oz Package Frozen Sweet
1 ea 28 oz Can Whole Tomatoes, -Corn, defrosted
-cut-up, undrained 1 1/2 c Cheddar Cheese, shredded (6
1 ea 15 oz Can Tomato Sauce -oz) (optional)
2 T Chili Powder

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. SOURCE:Country Woman Magazine July/August 92 SHARED BY:Gwynne
Bodle 7/92

Submitted By SHARON STEVENS On 10-23-94

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