Contest-Winning Garden Harvest Chili Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons vegetable 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 (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons sugar
- 1 teaspoon ground cumin
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 cups sliced zucchini
- 2 cups frozen sweet corn, thawed
- 1-1/2 cups (6 ounces) shredded cheddar cheese, optional
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.
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