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Contest-Winning Garden Harvest Chili

Source of Recipe

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Contest-Winning Garden Harvest Chili

Taste of Home.com
Exchanges & WW Points
Yield: 6 servings (2-1/2 quarts).
Prep/Total Time: 30 min.

Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa

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) low-salt 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 (6 ounces) shredded cheddar cheese, 'optional'

Directions:
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.

One serving (prepared w/o cheese) equals 252 calories, 7 g fat (0 saturated fat), 0 cholesterol, 605 mg sodium, 44 g carbohydrate, 0g fiber, 10 g protein. ++++ Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat. ++++ WWP: 6