Quick vegetarian chili-con-queso

Yield: 8 servings

Measure Ingredient
1 can (28 oz) tomatoes; crushed
2 cans (15 oz) pinto beans;
1 can (15 oz) red kidney beans;
1 can (15 oz) garbanzo beans;
1 can (14-1/4) hominy;
1 can (6 oz) tomato paste;
1 can (4 oz) green chili peppers; diced
2 mediums Onion; chopped
2 mediums Zucchini; halved lengthwise halved lengthwise & sliced (2-1/2 cups)
1 tablespoon To 2 tb chili powder;
1 teaspoon Ground cumin;
¾ teaspoon Garlic; powder
½ teaspoon Sugar;
\N \N Salt; to taste
1½ cup Monterey Jack Cheese; shredded
\N \N Dairy sour cream; (optional)
\N \N Fresh cilantro; (optional)

In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili pepper, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste. Heat to boiling; reduce heat. Simmer, covered for 30 minutes. Remove from heat. Add cheese. stir until melted. If disired; top with sour cream and cilantro. Per serving: 360 cal; 9g fat; 19mg cho; 730 mg sod; Source: The San Diego Union-Tribune, Food Section, Jan. 12, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 01-24-95

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