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Friday, June 17, 2016

Contest-Winning Garden Harvest Chili

Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients. My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out! -Judy Sloter, Charles City, Iowa

Diabetic Exchange
Contest Winning
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


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


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. Yield: 6 servings (2-1/2 quarts).

Nutritional Facts

One serving (prepared with low-salt tomato sauce and no cheese) equals 252 calories, 7 g fat (0 saturated fat), 0 cholesterol, 675 mg sodium, 44 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.

Originally published as Garden Harvest Chili in Country Woman July/August 1992, p33

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