Vegetable Chili

• 2 garlic cloves, minced
• 1 large green pepper
• 1/2 lb. mushrooms, sliced
• 1/4 c. chopped onion
• 2 Tbsp. oil
• 1 (28 oz.) can crushed tomatoes (with added puree)
• 1 (15 oz.) can tomato sauce
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 2 (15 oz. each) cans kidney beans, drained and rinsed
• 1 1/2 c. diced zucchini
• 1 (10 oz.) pkg. corn, thawed
• 1 1/2 c. (6 oz.) shredded sharp cheese (optional)

1. Cook and stir garlic, pepper, mushrooms and onion in oil (about 5 minutes). Add tomatoes, tomato sauce, chili powder and cumin.
2. Heat to a boil. Reduce heat to low; add beans, zucchini and corn.
3. Simmer 15 minutes or until vegetables are tender.
4. If desired, add 1 cup cheese. Stir until melted. Top with remaining cheese upon serving.

garlic, green pepper, mushrooms, onion, oil, tomatoes, tomato sauce, chili powder, ground cumin, kidney beans, zucchini, corn, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726742 (may not work)