Quick Veggie Chili Con Queso Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
28 ounce: Crushed tomatoes, canned
2 medium: Zucchini, sliced
15 ounce: Pinto beans, canned
2 tbsp: Chili powder, less if wanted
30 ounce: Red kidney beans, canned
1 tsp: Cumin,
15 ounce: Garbonzo beans, canned
3/4 tsp: Garlic powder,
6 ounce: Tomato paste,
1/2 tsp: Sugar,
4 ounce: Green chilies, canned; diced 1 1/2 c Monterey jack cheese;
2 medium: Onions, chopped
-shredded,
Directions:
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 from luhu.jp
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 from luhu.jp