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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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) 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:
1. 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. Yield: 6 servings (2-1/2 quarts).
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