Quick Veggie Chili Con Queso - cooking recipe

Ingredients

28 ounces crushed tomatoes
30 ounces pinto beans
15 ounces red kidney beans
15 ounces garbanzo beans
14 1/2 ounces hominy
6 ounces tomato paste
4 ounces diced green chili peppers
2 medium onions, chopped (1 cup)
2 medium zucchini, halved lengthwise and sliced (2 1/2 cups)
1 -2 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon sugar
1 1/2 cups shredded monterey jack cheese
cilantro
salt

Preparation

In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste.
Heat to boiling and reduce heat.
Simmer, covered for 30 minutes and remove from heat.
Add cheese and stir until melted.
Serve with sour cream and garnish with cilantro.