2 garlic cloves
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. corn, thawed
1 1/2 c. (6 oz.) shredded sharp cheese, divided

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 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 bowls and top with remaining cheese.