Quick Veggie Chili Con Queso

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 28 ounces crushed tomatoes
• 30 ounces pinto beans
• 15 ounces red kidney beans
• 15 ounces garbanzo beans
• 14 1/2 ounces hominy
• 6 ounces tomato paste
• 4 ounces diced green chili peppers
• 2 medium onions, chopped (1 cup)
• 2 medium zucchini, halved lengthwise and sliced (2 1/2 cups)
• 1 -2 tablespoon chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1 1/2 cups shredded monterey jack cheese
• cilantro
• salt

Recipe

• 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 salt to taste.
• 2 heat to boiling and reduce heat.
• 3 simmer, covered for 30 minutes and remove from heat.
• 4 add cheese and stir until melted.
• 5 serve with sour cream and garnish with cilantro.