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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
2 (15 ounce) cans pinto beans, rinsed, drained |
1 (28 ounce) can crushed tomatoes |
1 (16 ounce) can kidney beans, rinsed, drained |
1 (15 1/2 ounce) can hominy, rinsed, drained |
1 (6 ounce) can tomato paste |
1 (4 ounce) can green chilies, chopped, not drained |
2 small zucchini, halved, thinly sliced |
1 medium onion, diced |
1 1/2 cups water |
1 1/2 tablespoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon granulated sugar |
1 cup colby-monterey jack cheese, shredded |
Directions:
1. In a large kettle combine all the ingredients EXCEPT the cheese, mixing well.
2. Bring to a boil, then reduce heat, cover & simmer for at least 35 minutes.
3. When ready to serve, served the shredded cheese on the side.
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