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Garden harvest chili

Yield: 4 Servings

Ingredients:

• 2 tb Cooking Oil
• 2 Cloves Garlic minced
• 1 Med. Sweet Red Pepper -chopped
• 1 Med. Green Pepper chopped
• 1 1/2 c Fresh Mushrooms sliced
• 1/2 c Onion chopped
• 1 28 oz Can Whole Tomatoes -cut-up undrained
• 1 15 oz Can Tomato Sauce
• 2 tb Chili Powder
• 2 ts Sugar
• 1 ts Ground Cumin
• 1 16 oz Can Kidney Beans -rinsed and drained
• 2 c Sliced Zucchini
• 1 10 oz Package Frozen Sweet -Corn defrosted
• 1 1/2 c Cheddar Cheese

Instructions:

shredded (6 -oz) (optional) syrup and they should be partially thawed. *** Frozen Orange Juice should be thawed and no water added. Should be concentrate form. Prepare Ice Ring if used in advance. In a blender container puree straw- berries. In punch bowl combine pureed strawberries apricot nectar water lemon juice orange juice concentrate and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring if desired. * Fruits should include the following: Canned apricot halves drained Seedless Green Grapes Strawberries Maraschino Cherries Strips of Orange Peel Curled and Mint Leaves. In 1-qt measure or pitcher combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring

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