2 garlic cloves, minced
1 lg. green or red pepper, chopped
1/2 lb. mushrooms, sliced
1/2 c. chopped onion
2 tbsp. oil
1 (28 oz.) can crushed tomatoes with added puree
1 (15 oz.) can tomato sauce
2 tbsp. chili powder
1 tsp. ground cumin
2 (15 oz.) cans kidney beans, drained, rinsed
1 1/2 c. diced zucchini
1 (10 oz.) pkg. sweet corn, thawed
1 1/2 c. sharp Cheddar cheese, divided, grated

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. Add 1 cup cheese, stir until melted. Spoon into serving bowls, top with remaining cheese. Makes 8 servings.