Quick vegetarian chili-con-queso
8 servings
Ingredients
| Quantity | 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; |
| Salt; to taste | ||
| 1½ | cup | Monterey Jack Cheese; shredded |
| Dairy sour cream; (optional) | ||
| Fresh cilantro; (optional) | ||
Directions
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