Veggie Chili
 
Prep time
Cook time
Total time
 
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Ingredients
  • One 28-ounce can crushed tomatoes
  • Two 15-ounce cans of fire roasted tomatoes
  • One 28-ounce can hominy, rinsed
  • One 28-ounce can corn, rinsed
  • Three 15-ounce cans pinto beans, rinsed
  • One 4-ounce can chopped green chiles
  • 2 small zucchinis, halved lengthwise and thinly sliced crosswise
  • 1 onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ cup shredded monterey jack cheese, plus more for serving
Instructions
  1. In an 8-quart pot or Dutch oven, combine all of the ingredients except the cheese. Bring to a boil, lower the heat, cover and simmer until the vegetables are soft and the chili has thickened, about 35 minutes. Stir in ½ cup cheese and serve more on the side.
  2. Source: adapted from Every Day with Rachael Ray
Recipe by The Marvelous Misadventures of a Foodie at http://www.foodiemisadventures.com/2010/02/veggie-chili-and-corn-bread.html