Title: Quick Veggie Chili Con Queso*
Categories: Chili Bean
Yield: 6 Servings
| 28 | oz | Crushed tomatoes;canned |
| 15 | oz | Pinto beans;canned |
| 30 | oz | Red kidney beans;canned |
| 15 | oz | Garbonzo beans;canned |
| 6 | oz | Tomato paste |
| 4 | oz | Green chilies;canned,diced |
| 2 | md | Onions;chopped |
| 2 | md | Zucchini;sliced |
| 2 | tb | Chili powder;less if wanted |
| 1 | ts | Cumin |
| 3/4 | ts | Garlic powder |
| 1/2 | ts | Sugar |
| 1 1/2 | c | Monterey Jack cheese;shreded |
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 till melted. Serve with sour cream and garnish with cilantro,
if desired. Source: Prize winning recipes from 1982