Quick Veggie Chili Con Queso Recipe

Quick Veggie Chili Con Queso Recipe

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

1. 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.
2. Heat to boiling; reduce heat.
3. Simmer, covered, 30 minutes.
4. Remove from heat.
5. Add cheese; stir till melted.
6. Serve with sour cream and garnish with cilantro, if desired.

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