Vegetable Chili Recipe

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Chili is one of those economical meals that taste great, especially on a cold evening. And since beans are loaded with protein you can make this quick and easy vegetable chili recipe and save even more money.

Vegetable Chili

  • 2 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can, (15 ounces) hominy, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 1/2 cups water
  • 2 small zucchini, cleaned and cut into small cubes
  • 1 medium onion, diced
  • 1/2 teaspoon sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • shredded cheddar or monterey jack cheese (optional)

Combine all ingredients except cheese in a large pot.  Stir well and bring to a boil. once chili comes to a boil reduce heat and simmer, partially covered for 30 minutes, stirring occasionally. Ladle into bowls and sprinkle with cheese if desired.

Serving suggestion: This healthy vegetarian chili recipe goes well with corn bread.

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