Quick Vegetarian Chili-con-queso Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 can: (28 oz) tomatoes, crushed
-, 2-1/2 cups
2 can: (15 oz) pinto beans,
1 tbsp: To 2 tb chili powder,
1 can: (15 oz) red kidney beans,
1 tsp: Ground cumin,
1 can: (15 oz) garbanzo beans,
3/4 tsp: Garlic, powder
1 can: (14-1/4) hominy,
1/2 tsp: Sugar,
1 can: (6 oz) tomato paste,
Salt, to taste
1 can: (4 oz) green chili peppers, 1 1/2 c Monterey Jack Cheese; diced -shredded
2 medium: Onion, chopped
Dairy sour cream, (optional)
2 medium: Zucchini, halved lengthwise
Fresh cilantro, (optional)
-halved lengthwise & sliced,
Directions:
In a Dutch oven combine tomatoes, undrained pinto and kidney beans,
drained pinto and kidney beans, drained garbanzo beans and hominy,
tomato paste, undrained chili pepper, onions, zucchini, chili powder,
cumin, garlic powder, sugar and salt to taste. Heat to boiling;
reduce heat. Simmer, covered for 30 minutes. Remove from heat. Add
cheese. stir until melted. If disired; top with sour cream and
cilantro. Per serving: 360 cal; 9g fat; 19mg cho; 730 mg sod; Source:
The San Diego Union-Tribune, Food Section, Jan. 12, 1995 Brought to
you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 01-24-95
Source from luhu.jp
drained pinto and kidney beans, drained garbanzo beans and hominy,
tomato paste, undrained chili pepper, onions, zucchini, chili powder,
cumin, garlic powder, sugar and salt to taste. Heat to boiling;
reduce heat. Simmer, covered for 30 minutes. Remove from heat. Add
cheese. stir until melted. If disired; top with sour cream and
cilantro. Per serving: 360 cal; 9g fat; 19mg cho; 730 mg sod; Source:
The San Diego Union-Tribune, Food Section, Jan. 12, 1995 Brought to
you and yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 01-24-95
Source from luhu.jp