Since I’ve started cooking more at home, I’ve been looking for recipes that are easy to make, cheap, and taste great! I’ve been making a lot of soups and chilis and dishes with beans and lentils. One of my favorite things to make is a vegetarian chili. I’m sure you could add meat to this if you like, but I think the beauty of this dish is that it tastes amazing without it! I was skeptical at first, but after I made it I am hooked.
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can yellow hominy, drained [I would add more hominy, it is delicious!]
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can chopped green chilies
- 2 small zucchini, halved and thinly sliced
- 1 medium onion, chopped
- 1 1/2 cups water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 cup shredded Monterey Jack cheese
In a large kettle or Dutch oven, combine the first 15 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Sprinkle with cheese.
That’s it! It is so simple and so tasty.
Do you have a recipe you’d like to share for “Tasty Tuesday”?