Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   cooking oil
   2                    garlic cloves -- minced
   1      medium        green pepper -- chopped
   1      medium        sweet red pepper -- chopped
   1 1/2  cups          sliced fresh mushrooms
     1/2  cup           chopped onion
   1      can           whole tomatoes -- cut up, undrained
                        -- (28 ounces)
   1      can           tomato sauce -- (15 ounces)
   2      tablespoons   chili powder
   2      teaspoons     sugar
                        i teaspoon ground cumin
   1      can           kidney beans -- rinsed and drained
                        -- (16 ounces)
   2      cups          sliced zucchini
   1      package       frozen corn -- defrosted (10
                        -- ounces)
   5 1/2  cups          shredded cheddar cheese -- optional (6 ounces)

Preparation:

In a skillet, heat oil over medium-high. Saut, 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.

Nutritional Information:

252 calories, 675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat.