Quick Vegetarian Chili-con-Queso



1 28-ounce can tomatoes; crushed

2 15-ounce cans pinto beans

2 15-ouunce cans red kidney beans

1 15-ounce can garbanzo beans

1 14-ounce can hominy

1 6-ounce can tomato paste

1 4-ounce can green chili peppers; diced

2 medium onions; chopped

2 medium zucchini; halved lengthwise halved lengthwise & sliced (2 cups)

1 to 2 tablespoons chili powder

1 teaspoon ground cumin

teaspoon garlic

teaspoon sugar

salt; to taste

1 cups Monterey jack cheese; shredded

dairy sour cream; (optional)

fresh cilantro; (optional)



In a Dutch oven combine tomatoes, one can each undrained pinto and kidney beans, one can each drained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili pepper, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste. Heat to boiling; reduce heat. Simmer, covered for 30 minutes. Remove from heat. Add cheese. Stir until melted. If desired; top with sour cream and cilantro.