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Quick Veggie Chili Con Queso

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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

28 809.2
OUNCES ML/G TOMATOES
canned, crushed
15 433.5
OUNCES ML/G PINTO BEANS
canned
30 867
OUNCES ML/G RED KIDNEY BEANS
red
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned
6 173.4
OUNCES ML/G TOMATO PASTE
4 115.6
OUNCES ML/G HOT CHILI PEPPERS
green, canned, diced
2 2
EACH EACH ONIONS
chopped
2 2
EACH EACH ZUCCHINI
sliced
2 3E+1
TABLESPOONS ML CHILI POWDER
more or less, to taste
1 5
TEASPOON ML CUMIN
¾ 3.8
TEASPOONS ML GARLIC POWDER
½ 2.5
TEASPOON ML SUGAR
1 ½ 355
CUP ML MONTEREY JACK CHEESE
shredded
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 876g (30.9 oz)
Amount per Serving
Calories 713 23% 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%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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