Quick Vegetarian Chili-Con-Queso Recipe

Submitted by: cookchef

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 can (28 oz size) tomatoes; crushed
2 cans (15 oz size) pinto beans
1 can (15 oz size) red kidney beans
1 can (15 oz size) garbanzo beans
1 can (14-1/4 size) hominy
1 can (6 oz size) tomato paste
1 can (4 oz size) green chili peppers; diced
2 medium Onion; chopped
2 medium Zucchini; halved lengthwise & sliced
1 tablespoon chili powder; or to taste
1 teaspoon Ground cumin
3/4 teaspoon Garlic powder
1/2 teaspoon Sugar
Salt; to taste
1 1/2 cup Monterey Jack Cheese; shredded
Dairy sour cream (optional)
Fresh cilantro (optional)

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Directions:

In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili pepper, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste. Heat to boiling; reduce heat. Simmer, covered for 30 minutes.

Remove from heat. Add cheese. stir until melted. If desired; top with sour cream and cilantro.

This recipe from CDKitchen for Quick Vegetarian Chili-Con-Queso serves/makes 8

Recipe ID: 86989

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