Quick Veggie Chili Con Queso
Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
tomatoes
canned, crushed |
|
| 15 | ounces |
pinto beans
canned |
|
| 30 | ounces |
red kidney beans
red |
|
| 15 | ounces |
chickpeas (garbanzo beans)
canned |
|
| 6 | ounces |
tomato paste
|
|
| 4 | ounces |
hot chili peppers
green, canned, diced |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
zucchini
sliced |
|
| 2 | tablespoons |
chili powder
more or less, to taste |
|
| 1 | teaspoon |
cumin
|
|
| ¾ | teaspoons |
garlic powder
|
|
| ½ | teaspoon |
sugar
|
|
| 1 ½ | cup |
monterey jack cheese
shredded |
|
| 1 | x |
cilantro
for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomatoes
canned, crushed |
|
| 433.5 | ml/g |
pinto beans
canned |
|
| 867 | ml/g |
red kidney beans
red |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
canned |
|
| 173.4 | ml/g |
tomato paste
|
|
| 115.6 | ml/g |
hot chili peppers
green, canned, diced |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
zucchini
sliced |
|
| 3E+1 | ml |
chili powder
more or less, to taste |
|
| 5 | ml |
cumin
|
|
| 3.8 | ml |
garlic powder
|
|
| 2.5 | ml |
sugar
|
|
| 355 | ml |
monterey jack cheese
shredded |
|
| 1 | x |
cilantro
for garnish, optional |
*
|
Directions
In a dutch oven combine tomatoes, undrained kidney beans, drained garbonzo 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 until melted.
Serve with sour cream and garnish with cilantro, if desired.
