Veggie Chili Con Queso - cooking recipe

Ingredients

1 (28 oz.) can tomatoes, cut up
2 (15 oz.) cans pinto beans
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
1 (14 1/2 oz.) can hominy
2 c. water
1 (6 oz.) can tomato paste
1 (4 oz.) can chopped green chili peppers
2 onions, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
3/4 tsp. garlic powder
cooked rice
1 c. shredded Monterey Jack cheese (optional)

Preparation

Drain beans and hominy.
Combine tomatoes, pintos, kidney beans, garbanzo beans, hominy, water, tomato paste, undrained chili peppers, cumin and garlic powder in a Dutch oven. Bring to boiling. Reduce heat.
Cover and simmer 30 minutes. Remove from heat. Serve over rice.
Sprinkle with cheese.