In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and o nion 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. S immer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowl s; sprinkle with cheese if desired.
Diabetic Exchanges: One serving (prepared with low-salt tomato sauce and no che ese) equals 2 starch, 2 vegetable, -20ºC at; 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>