Wednesday, March 28, 2012

Ridiculously Easy Vegetarian Chili

This recipe came from CNN correspondent Candy Crowley, who won the veggie division of the annual CNN Chili cook-off. I found it here at Rachael Ray's website. I love that it's simple, has hominy in it, and is vegetarian. The taste was a little lacking, but come on, it's vegetarian. The cheese greatly improves it's taste though. It's the best vegetarian chili I've tasted...

Ridiculously Easy Vegetarian Chili

  • 2 28 ounce can  crushed tomatoes
  • 2 28 ounce can  hominy, rinsed
  • 3 15 ounce can  pinto beans, rinsed
  • 1 4 ounce can  chopped green chiles
  • 2 small zucchinis, halved lengthwise and thinly sliced crosswise
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded monterey jack cheese, plus more for serving

  • In an 8-quart pot or Dutch oven, combine all of the ingredients except the cheese. Bring to a boil, lower the heat, cover and simmer until the vegetables are soft and the chili has thickened, about 35 minutes. Stir in 1/2 cup cheese and serve more on the side.

No comments:

Post a Comment