Quick Veggie Chili Con Queso

Name: Quick Veggie Chili Con Queso
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: tomatoes; pinto beans; red kidney beans; chickpeas (garbanzo beans); tomato paste; hot chili peppers; onions; zucchini; chili powder; cumin; garlic powder; sugar; monterey jack cheese; cilantro

Submitted by cecil chow

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

OUNCES TOMATOES
canned, crushed

OUNCES PINTO BEANS
canned

OUNCES RED KIDNEY BEANS
red

OUNCES CHICKPEAS (GARBANZO BEANS)
canned

OUNCES TOMATO PASTE

OUNCES HOT CHILI PEPPER
green, canned, diced

ONIONS
chopped

ZUCCHINIS
sliced

TABLESPOONS CHILI POWDER
more or less, to taste

TEASPOON CUMIN

TEASPOONS GARLIC POWDER

TEASPOON SUGAR

1 ½

CUP MONTEREY JACK CHEESE
shredded

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

876g

Amount per Serving

Calories 713 23% of calories from fat

% Daily Value *

Total Fat 18g 28%

Saturated Fat 9g 45%

Trans Fat 0g

Cholesterol 38mg 13%

Sodium 1708mg 71%

Total Carbohydrate 35g 35%

Dietary Fiber 17g 70%

Sugars g

Protein 80g

Vitamin A 74% • Vitamin C 124%

Calcium 56% • Iron 53%

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