Prep: 10 min. Cook: 30 min.
12 servings (3 quarts)
Ingredients2 cans (15 ounces each) pinto beans, rinsed and drained1 can (28 ounces) crushed tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) hominy, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (6 ounces) tomato paste1 can (4 ounces) chopped green chiles, undrained2 small zucchini, halved and thinly sliced1 medium onion, chopped1-1/2 to 2 cups water1 to 2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon salt, optional1/2 teaspoon garlic powder1/2 teaspoon sugar1/2 cup shredded Monterey Jack cheeseChopped green onions, optional
DirectionsIn a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese and, if desired, green onions.
1 cup: 210 calories, 3g fat (1g saturated fat), 4mg cholesterol, 524mg sodium, 37g carbohydrate (5g sugars, 9g fiber), 11g protein.Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.
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