Garden Harvest Chili

I always double this, it freezes great! I have also added fresh tomatoes and other kinds of peppers, such as a sweet yellow, pasilla and pablano. We serve it over macaroni.

Yield: 6 servings
Community Recipe from

Ingredients

  • 2 tablespoon(s) olive oil
  • 2 clove(s) garlic minced
  • 1 medium green pepper chopped
  • 1 medium sweet red pepper chopped
  • 1 1/2 cup(s) mushrooms sliced
  • 1/2 cup(s) onion chopped
  • 1 28 oz can(s) diced tomatoes
  • 1 15 oz can(s) tomato sauce
  • 2 tablespoon(s) chilli pepper
  • 2 teaspoon(s) sugar
  • 1 teaspoon(s) cumin
  • 1 16 oz can(s) kidney beans rinsed and drained
  • 1 cup(s) zuchinni sliced
  • 1 cup(s) yellow squash sliced
  • 1 10 oz package(s) baby sweet corn frozen
  • 1 1/2 cup(s) cheddar cheese shredded

Preparation

  1. In skillet heat oil over medium heat. Saute garlic, peppers, mushrooms, and onions until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar, and cumin; heat to boiling. Reduce to low heat, add beans, squash and corn. Simmer, uncovered about 10 min. Spoon into bowls and sprinkle with cheese.
September 2013

This recipe is a personal recipe added by LauraSzejna and has not been tested or endorsed by MyRecipes.

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