Quick Vegetarian Chili-con-Queso by TWT

[beemaster]

Quick Vegetarian Chili-con-Queso


1 cn (28 oz) tomatoes; crushed
2 cn (15 oz) pinto beans;
1 cn (15 oz) red kidney beans;
1 cn (15 oz) garbanzo beans;
1 cn (14-1/4) hominy;
1 cn (6 oz) tomato paste;
1 cn (4 oz) green chili peppers; diced
2 md Onion; chopped
2 md Zucchini; halved lengthwise halved lengthwise & sliced (2-1/2 cups)
1 tb To 2 tb chili powder;
1 ts Ground cumin;
3/4 ts Garlic; powder
1/2 ts Sugar;
Salt; to taste
1 1/2 c Monterey Jack Cheese; shredded
Dairy sour cream; (optional)
Fresh cilantro; (optional)


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 desired; top with sour cream and cilantro.