Quick Veggie Chili Con Queso

• 1 (28 oz.) can crushed tomatoes
• 2 (15 oz.) cans pinto beans
• 1 (15 oz.) can garbanzo beans
• 1 (14 1/2 oz.) can hominy
• 1 (6 oz.) can tomato paste
• 1 (4 oz.) can diced green chili peppers
• 1 (15 oz.) can red kidney beans
• 1 to 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 1/2 tsp. sugar
• 1 1/2 c. shredded (6 oz.) Monterey Jack cheese
• 2 medium onions, chopped
• 2 medium zucchini, halved lengthwise and sliced (2 1/2 c.)

1. In a Dutch oven, combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste.
2. If desired, heat to boiling; reduce heat.
3. Simmer, covered, for 30 minutes.
4. Remove from heat. Add cheese; stir until melted.
5. Serve with sour cream and garnish with cilantro, if desired.

tomatoes, pinto beans, garbanzo beans, hominy, tomato paste, green chili peppers, red kidney beans, chili powder, ground cumin, garlic powder, sugar, cheese, onions, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392946 (may not work)