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


Ingredients

• 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

Directions

• 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.