Zippy Vegetarian Chili Recipe: How to Make It

Ingredients

• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, undrained
• 2 small zucchini, halved and thinly sliced
• 1 medium onion, chopped
• 1-1/2 to 2 cups water
• 1 to 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/2 cup shredded Monterey Jack cheese
• Chopped green onions, optional