Ingredients

2 Tbsp. cooking oil
2 garlic cloves, minced
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1-1/2 C. sliced fresh mushrooms
1/2 C. chopped onion
28 oz. canned whole tomatoes, cut up, undrained
15 oz. tomato sauce
2 Tbsp. chili powder
2 tsp. sugar
1 tsp. ground cumin
16 oz. canned kidney beans, rinsed and drained
2 C. sliced zucchini
10 oz. packaged frozen corn, defrosted
5-1/2 C. shredded cheddar cheese (optional)

Cooking Instructions

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.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)