Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cloves        Garlic cloves -- minced
   1      medium        Green or red pepper -- chopped
     1/2  pound         Mushrooms -- sliced
     1/2  cup           Chopped onions
   1      Tablespoon    Canola oil
  28      Ounce can     Tomatoes -- * see note -crushed
  15      Ounce can     Tomato sauce
   2      Tablespoon    Chili powder (mexican)
   1      Teaspoon      Ground cumin
  30      Ounces        Kidney bean - Drained-rinsed
   1 1/2  cup           Zucchini -- diced
  10      Ounces        Frozen corn - Thawed

Preparation:

* 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.