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Vegetarian Chili

Vegetarian Chili
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
12 ServingsPrep: 10 min. Cook: 30 min.

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).
Nutrition Facts: 1 cup equals 210 calories,
© Taste of Home 2013

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Vegetarian Chili (continued)

Nutrition Facts: 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.
© Taste of Home 2013