Vegetarian Chili Recipe

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Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with corn bread or flour tortillas for a speedy meal. At 72 cents a serving, it's economical, too. —Karen Hunt, Bellvue, Colorado

This recipe is:

Diabetic Friendly

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Vegetarian Chili Recipe

Prep: 10 min. Cook: 30 min.

Yield: 12 Servings

10 30 40

Ingredients

2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, undrained
2 small zucchini, halved and thinly sliced
1 medium onion, chopped
1-1/2 to 2 cups water
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, optional
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 cup shredded Monterey Jack cheese

Directions

In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 12 servings (about 3 quarts).

Nutritional Facts 1 cup equals 210 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 524 mg sodium, 37 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

Originally published as Vegetarian Chili in Quick Cooking September/October 1998, p37

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Vegetarian Chili

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(1-1) of 1 reviews

Reviewed on Dec. 25, 2011 by mother of 3

The onions could use sauteeing, they were crunchy. I substituted navy beans for the pintos, left out the zucchini and used veg. broth instead of water. I also used Carroll Shelby's chili mix. Ahh - also added garlic powder for more flavor.