Vegetable Chili Recipe

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.