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.

Ingredients:

• 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”?