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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with corn bread or flour tortillas for a speedy meal. At 72 cents a serving, it's economical, too. Ingredients:
2 cans (15 ounces each) pinto beans, rinsed and drained |
1 can (28 ounces) crushed tomatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) hominy, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (6 ounces) tomato paste |
1 can (4 ounces) chopped green chilies, undrained |
2 small zucchini, halved and thinly sliced |
1 medium onion, chopped |
1-1/2 to 2 cups water |
1 to 2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon salt, optional |
1/2 teaspoon garlic powder |
1/2 teaspoon sugar |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 12 servings (about 3 quarts).
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