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2 garlic cloves, minced
Cook and stir garlic, peppers, mushrooms, and onion in oil 5 minutes or until 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 tender.
Add one cup cheese; stir until melted. Spoon into serving bowls and top with remaining cheese.
Poster's Notes:
Posted by Paula Miller
Nutritional Info Per Serving: N/A
1 large green or red bell pepper, chopped
1/2 pound mushrooms, sliced
1/2 cup chopped onion
2 tablespoons oil
1 can (28 oz.) crushed tomatoes with added puree
1 can (15 oz.) tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
2 cans (15 oz. each) kidney beans, drained, rinsed
1 1/2 cups diced zucchini
1 package (10 oz.) frozen sweet corn, thawed
1-1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
Here is my favorite vegetarian chili. It goes very well with corn bread.