Ingredients
- 2 garlic (cloves minced)
- 1 sweet bell pepper (red chopped)
- 1 green bell pepper (chopped)
- 525 gr tomatoes up (whole cut)
- 500 gr kidney beans (rinsed)
- 425 ml tomato sauce
- 260 gr zucchini (sliced)
- 180 gr sweet corn (frozen thawed)
- 170 gr cheddar cheese (shredded)
- 130 gr mushrooms (fresh sliced)
- 60 gr onion (chopped)
- 30 ml cooking oil
- 18 gr chili powder
- 8 gr sugar
- 2 gr 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, -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>
