Veggie Chili Con Queso Recipe
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Satisfy your chili-loving bunch with this meatless meal. Hominy, cheese, and three kinds of beans provide the protein.
Ingredients
- 1 28-ounce can crushed tomatoes
- 2 15-ounce can pinto beans
- 1 15-ounce can red kidney beans
- 1 15-ounce can garbanzo beans, drained
- 1 14-1/2-ounce can hominy, drained
- 1 6-ounce can tomato paste
- 1 4-ounce can diced green chili peppers
- 2 medium onions, chopped (1 cup)
- 2 medium zucchini, halved lengthwise and sliced (2-1/2 cups)
- 1 to 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- Salt (optional)
- 1-1/2 cups shredded Monterey Jack cheese (6 ounces)
- Dairy sour cream (optional)
- Chopped fresh cilantro (optional)
- 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.
- 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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