VEGETABLE CHILI

VEGETABLE CHILI 2 garlic cloves, minced 1 lg. green pepper, chopped 1/2 lb. sliced mushrooms 2 or 3 chopped carrots 1/2 c. chopped onion 2 tbsp. oil 1 (28 oz.) can crushed tomatoes with puree' 1 (15 oz.) can tomato sauce 2 tbsp. chili powder 1 tsp. cumin 2 (15 oz.) can red kidney beans, drained and rinsed 1 1/2 c. diced zucchini 1 (10 oz.) bag frozen corn, thawed 1 1/2 c. shredded Cheddar cheese

Cook and stir garlic, peppers, mushrooms, carrots, and onions in oil until tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low. Add beans, zucchini and corn. Simmer for 15 minutes or until vegetables are tender. Add cheese, stir until melted.

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