Veggie Chili Con Queso
Recipe from
Better Homes and Gardens
Satisfy your chili-loving bunch with this meatless meal. Hominy, cheese, and three kinds of beans provide the protein.
Servings:
Makes 8 servings.
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
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1 28-ounce cancrushed tomatoessee savings
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2 15-ounce canpinto beanssee savings
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1 15-ounce canred kidney beanssee savings
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1 15-ounce cangarbanzo beans, drainedsee savings
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1 14-1/2-ounce canhominy, drainedsee savings
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1 6-ounce cantomato pastesee savings
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1 4-ounce candiced green chili pepperssee savings
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2 mediumonions, chopped (1 cup)see savings
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2 mediumzucchini, halved lengthwise and sliced (2-1/2 cups)see savings
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1 to 2 tablespoonschili powdersee savings
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1 teaspoonground cuminsee savings
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3/4 teaspoongarlic powdersee savings
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1/2 teaspoonsugarsee savings
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Salt (optional)see savings
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1-1/2 cupsshredded Monterey Jack cheese (6 ounces)see savings
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Dairy sour cream (optional)see savings
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Chopped fresh cilantro (optional)see savings
Directions
1.
In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and, if desired, salt to taste. Heat to boiling; reduce heat. Simmer, covered, for 30 minutes. Remove from heat. Add cheese; stir until melted. Serve with sour cream and garnish with cilantro, if desired. Makes 8 servings.
Nutrition information
Per serving: Calories 360, Total Fat 9 g, Cholesterol 19 mg, Sodium 760 mg, Carbohydrate 56 g, Fiber 12 g, Protein 22 g. Daily Values: Vitamin A 40%, Vitamin C 67%, Calcium 34%, Iron 33%.
Percent Daily Values are based on a 2,000 calorie diet
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