2 tablespoons cooking oil

2 cloves garlic -- minced

1 medium sweet red bell pepper -- chopped

1 medium green bell pepper -- chopped

1 1/2 cups fresh mushrooms -- sliced

1/2 cup onion -- chopped

1 28 oz can whole tomatoes -- cut-up, undrained

1 15 oz can tomato sauce

2 tablespoons chili powder

2 teaspoons sugar

1 teaspoon ground cumin

1 16 oz can kidney beans -- rinsed and drained

2 cups sliced zucchini

1 10 oz package frozen sweet corn -- thawed

1 1/2 cups cheddar cheese -- shredded

In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and o nion 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. S immer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowl s; sprinkle with cheese if desired.

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

Busted by Christopher E. Eaves <[email protected]>