Zippy Vegetarian Chili Recipe

5 2 5
Zippy Vegetarian Chili Recipe
Zippy Vegetarian Chili Recipe photo by Taste of Home
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Zippy Vegetarian Chili Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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).
Originally published as Vegetarian Chili in Quick Cooking September/October 1998, p37

Nutritional Facts

1 cup: 210 calories, 3g fat (1g saturated fat), 4mg cholesterol, 524mg sodium, 37g carbohydrate (5g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.

  • 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
  1. 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).
Originally published as Vegetarian Chili in Quick Cooking September/October 1998, p37

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Reviews forZippy Vegetarian Chili

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MY REVIEW
QueenPhoenix User ID: 7468778 48608
Reviewed Dec. 2, 2013

"Love it, It's not often I can find good vegetarian recipes, but this one is great! Thanks so much."

MY REVIEW
mother of 3 User ID: 1726536 18147
Reviewed Dec. 25, 2011

"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."

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