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Quick Vegetarian Chili-Con-Queso
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- #86989
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 can (28 ounce size) tomatoes, crushed
2 cans (15 ounce size) pinto beans
1 can (15 ounce size) red kidney beans
1 can (15 ounce size) garbanzo beans
1 can (14.25 size) hominy
1 can (6 ounce size) tomato paste
1 can (4 ounce size) green chiles, diced
2 medium onion, chopped
2 medium zucchini, halved lengthwise & sliced
1 tablespoon chili powder, or to taste
1 teaspoon 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)
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.
added by
cookchef
nutrition data
384 calories, 9 grams fat, 60 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
October 21, 2013
This vegetarian chili con queso was good. I think next time I will not use so many beans, for me personally it was a bit starchy. But the flavors blended together wonderfully and was perfect when topped off with the Monterey Jack Cheese and cilantro.