Ingredients
- 2 garlic (cloves minced)
- 1 sweet bell pepper (red chopped)
- 1 green bell pepper (chopped)
- 28 oz tomatoes up (whole cut)
- 16 oz kidney beans (rinsed)
- 15 oz tomato sauce
- 2 cups zucchini (sliced)
- 10 oz sweet corn (frozen thawed)
- 1 1/2 cups cheddar cheese (shredded)
- 1 1/2 cups mushrooms (fresh sliced)
- 1/2 cup onion (chopped)
- 2 tablespoons cooking oil
- 2 tablespoons chili powder
- 2 teaspoons sugar
- 1 teaspoon cumin (ground)
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, 1 fat; 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>
