The Herald, Sharon, Pa: '96 What's Cookin' in your World Contest

WINNERS // Main 96 Cookbook page //
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts

Cheesy Vegetable Chili

2 garlic cloves, minced

1 large green or red pepper, chopped

1/2 pound mushrooms, sliced

1/2 cup chopped onion

2 tablespoons oil

1 can (28 ounces) crushed tomatoes with added puree

1 can (15 ounces) tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

Pinch of cinnamon

2 cans (15 ounces each) kidney beans, drained

1/2 cup diced zucchini

1 package (10 ounces) sweet corn, thawed

1 1/2 cups light shredded sharp Cheddar cheese, divided

Dollop of light sour cream, optional

1. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender.

2. Add tomatoes, tomato sauce, chili powder, cumin and pinch of cinnamon. Heat to boiling.

3. Reduce heat to low; add beans, zucchini and corn. Simmer 15 minutes or until vegetables are tender. Add 1 cup cheese; stir until melted.

4. Spoon into serving bowls. Top with remaining cheese and dollop of lite sour cream on top of each serving. Makes 8 servings.

Edie Smigel, 165 Lyle Drive, Hermitage

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 19, 1997
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