Quick veggie chili con queso

6 servings

Ingredients

Quantity Ingredient
28 ounces Crushed tomatoes; canned
15 ounces Pinto beans; canned
30 ounces Red kidney beans; canned
15 ounces Garbonzo beans; canned
6 ounces Tomato paste
4 ounces Green chilies;canned; diced
2 mediums Onions; chopped
2 mediums Zucchini; sliced
2 tablespoons Chili powder; less if wanted
1 teaspoon Cumin
¾ teaspoon Garlic powder
½ teaspoon Sugar
1½ cup Monterey jack cheese; shredded

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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