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How To make Quick Veggie Chili Con Queso

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Ingredients
28
oz
tomatoes, canned, crushed
15
oz
pinto beans, canned
30
oz
red kidney beans, canned
15
oz
garbonzo beans, canned
6
oz
tomato paste
4
oz
chilies, green, canned, diced
2
each
onions, chopped
2
each
zucchini, sliced
2
tablespoon
chili powder, more or less, to taste
1
teaspoon
cumin
3/4
teaspoon
garlic powder
1/2
teaspoon
sugar
1 1/2
cup
monterey jack cheese, shredded
1

cilantro, for garnish, optional

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.

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