Vegetable Chili

• 2 garlic cloves, minced
• 1 large green or red pepper, chopped
• 1/2 lb. mushrooms, sliced
• 1/2 c. chopped onion
• 2 Tbsp. oil
• 28 oz. can crushed tomatoes (with added puree)
• 15 oz. can tomato sauce
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 2 (15 oz.) cans kidney beans
• 1 1/2 c. diced zucchini
• 10 oz. sweet corn
• 1 1/2 c. shredded Cheddar cheese

1. Cook and stir garlic, pepper, mushrooms and onion in oil for 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin.
2. Heat to a boil.
3. Reduce heat to low. Add beans, zucchini and corn. Simmer 15 minutes. Add 1 cup cheese. Stir until melted. Spoon into bowls and top with remaining cheese.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246969 (may not work)