Recipe - Vegetables Cancun

2 Garlic cloves; minced
1 Green or red pepper; chopped
One half pound Mushrooms; cut or sliced up
One half cup Chopped onions
1 tablespoon Canola oil
1 cn Tomatoes; * see note
Size28 ozscrushed
1 cn Tomato sauce; 15 oz
2 tablespoon Chili powder (mexican)
1 teaspoon Ground cumin
2 cn Kidney bean; 15 ounce ea
Drainedrinsed
1 One half cup Zucchini; minced
1 pack Frozen corn
Thawed10 ounce size

* use crushed tomatoes with added puree. Cook and stir garlic, peppers,
mushrooms and onions in oil 5 minutes or until vegetables are tender. Add
tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat
to low, add beans, zucchini, and corn. Simmer 15 minutes or until
vegetables are tender. Makes 8 servings.

Notes/Hints: For fat free, spray vegetables with Pam and omit oil, thus
"wilting" them instead of cooking in oil. Wilt means using little heat and
covering the pan. Also, because of use of canned vegetables, this recipe
may not be suitable for those on a lowsodium diet. Suggested toppings for
chili: nonfat sour cream, nonfat cheddar cheese substitute, and chopped
scallions.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini