Contest-Winning Garden Harvest Chili

• 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 shredded cheddar cheese, optional

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.

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

Taken from www.tasteofhome.com/recipes/contest-winning-garden-harvest-chili/ (may not work)