Zippy Vegetarian Chili

• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chiles, undrained
• 2 small zucchini, halved and thinly sliced
• 1 medium onion, chopped
• 1-1/2 to 2 cups water
• 1 to 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/2 cup shredded Monterey Jack cheese
• Chopped green onions, optional

1. In 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.

pinto beans, tomatoes, kidney beans, hominy, garbanzo beans, tomato paste, green chiles, zucchini, onion, water, chili powder, ground cumin, salt, garlic, sugar, shredded monterey jack cheese, green onions

Taken from www.tasteofhome.com/recipes/zippy-vegetarian-chili/ (may not work)