Recipe - Garden Harvest Chili

2 tablespoon Cooking oil
2 Cloves garlic; minced
1 md Sweet red bell pepper;
chopped
1 md Green bell pepper; chopped
1 One half cup Fresh mushrooms; cut or sliced up
One half cup Onion; chopped
1 cn (28 oz) whole tomatoes;
cutup, undrained
1 cn (15 oz) tomato sauce
2 tablespoon Chili powder
2 teaspoon Sugar
1 teaspoon Ground cumin
1 cn (16 oz) kidney beans; rinsed
and drained
2 cup Sliced zucchini
1 pack (10 oz) frozen sweet corn;
thawed
1 One half cup Cheddar cheese; shredded

In a skillet, heat oil over mediumhigh. 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