Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic cloves; minced 2 tb Chili powder (mexican)
1 Green or red pepper; chopped 1 ts Ground cumin
1/2 lb Mushrooms; sliced 2 cn Kidney bean; 15 oz ea
1/2 c Chopped onions Drained-rinsed
1 tb Canola oil 1 1/2 c Zucchini; diced
1 cn Tomatoes; * see note 1 pk Frozen corn
Size-28 ozs-crushed Thawed-10 oz size
1 cn Tomato sauce; 15 oz

* 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 low-sodium
diet. Suggested toppings for chili: non-fat sour cream, non-fat
cheddar cheese substitute, and chopped scallions.

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