Veggie Chili
Prep time
Cook time
Total time
  • 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
  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