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
Contest-Winning Garden Harvest Chili
Contest-Winning Garden Harvest Chili
Prep Time
20 min
Cook Time
10 min
Yield
6 servings (2-1/2 quarts)
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 shredded cheddar cheese, optional
Directions
- 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.
Nutrition Facts
1-3/4 cups: 252 calories, 7g fat (0 saturated fat), 0 cholesterol, 675mg sodium, 44g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.
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