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McPhersonSentinel - McPherson, KS
  • What's for dinner: Vegetarian Chili

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  • Ingredients
    • 2 cans (15 ounces each) pinto beans, rinsed and drained
    •  1 can (28 ounces) crushed tomatoes
    •  1 can (16 ounces) kidney beans, rinsed and drained
    •  1 can (15-1/2 ounces) hominy, rinsed and drained
    •  1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    •  1 can (6 ounces) tomato paste
    •  1 can (4 ounces) chopped green chilies, undrained
    •  2 small zucchini, halved and thinly sliced
    •  1 medium onion, chopped
    •  1-1/2 to 2 cups water
    •  1 to 2 tablespoons chili powder
    •  1 teaspoon ground cumin
    •  1 teaspoon salt, optional
    •  1/2 teaspoon garlic powder
    •  1/2 teaspoon sugar
    •  1/2 cup shredded Monterey Jack cheese
    Directions
    In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 12 servings (about 3 quarts).
    Nutritional Facts
    1 cup equals 210 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 524 mg sodium, 37 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.
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