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Quick Veggie Chili Con Queso
Ingredients
- Serving Size : 6
- 28 ounces crushed tomatoes – canned
- 15 ounces pinto beans – canned
- 30 ounces red kidney beans – canned
- 15 ounces garbanzo beans – canned
- 6 ounces tomato paste
- 4 ounces green chilies; canned – diced
- 2 medium onions – chopped
- 2 medium zucchini – sliced
- 2 tablespoons chili powder – less if wanted
- 1 teaspoon cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 1/2 cups Monterey jack cheese – shredded
Method
- In a Dutch oven combine tomatoes, Undrained kidney beans, drained garbanzo and pinto beans, tomato paste, Undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, salt to taste, if desired.
- Heat to boiling; reduce heat.
- Simmer, covered, 30 minutes.
- Remove from heat.
- Add cheese; stir till melted.
- Serve with sour cream and garnish with cilantro, if desired.
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