Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. —Karen Hunt, Bellvue, Colorado
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 chiles, 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
- Chopped green onions, optional
Directions
- 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 and, if desired, green onions.
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