Vegetarian Chili

4.6
(66)

Hominy and garbanzo beans are interesting additions to the zippy chili that Karen Hunt stirs up using canned goods from her cupboard. 'I often serve it with corn bread or flour tortillas for a speedy meal,' says the Bellvue, Colorado cook. At 72 cents a serving, it's economical, too.

1
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 2 (15 ounce) cans pinto beans, drained and rinsed

  • 1 (28 ounce) can crushed tomatoes

  • 1 (16 ounce) can kidney beans, rinsed and drained

  • 1 (15 ounce) can yellow hominy, drained

  • 1 (6 ounce) can tomato paste

  • 1 (4 ounce) can chopped green chilies

  • 2 small zucchini, halved and thinly sliced

  • 1 medium onion, chopped

  • 1 ½ cups water

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • ½ teaspoon garlic powder

  • ½ teaspoon sugar

  • ½ cup shredded Monterey Jack cheese

Directions

  1. In a large kettle or Dutch oven, combine the first 15 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Sprinkle with cheese.

Tips

Nutritional Analysis: One 1-cup serving (prepared with no-salt-added tomato paste and fat-free cheese and without salt) equals 217 calories, 507 mg sodium, trace cholesterol, 39 gm carbohydrate, 13 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.