Zippy Vegetarian Chili
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 12 servings (3 quarts).
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. —Karen Hunt, Bellvue, Colorado
Ingredients
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2 cans (15 ounces each) pinto beans, rinsed and drained
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1 can (28 ounces) crushed tomatoes
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15-1/2 ounces) hominy, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (6 ounces) tomato paste
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1 can (4 ounces) chopped green chiles, undrained
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2 small zucchini, halved and thinly sliced
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1 medium onion, chopped
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1-1/2 to 2 cups water
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1 to 2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon salt, optional
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1/2 teaspoon garlic powder
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1/2 teaspoon sugar
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1/2 cup shredded Monterey Jack cheese
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Chopped green onions, optional
Directions
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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 and, if desired, green onions.
Nutrition 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.
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