Veggie Chili Con Queso

• 1 (28 oz.) can tomatoes, cut up
• 2 (15 oz.) cans pinto beans
• 1 (15 oz.) can kidney beans
• 1 (15 oz.) can garbanzo beans
• 1 (14 1/2 oz.) can hominy
• 2 c. water
• 1 (6 oz.) can tomato paste
• 1 (4 oz.) can chopped green chili peppers
• 2 onions, chopped
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• cooked rice
• 1 c. shredded Monterey Jack cheese (optional)

1. Drain beans and hominy.
2. Combine tomatoes, pintos, kidney beans, garbanzo beans, hominy, water, tomato paste, undrained chili peppers, cumin and garlic powder in a Dutch oven. Bring to boiling. Reduce heat.
3. Cover and simmer 30 minutes. Remove from heat. Serve over rice.
4. Sprinkle with cheese.

tomatoes, pinto beans, kidney beans, garbanzo beans, hominy, water, tomato paste, green chili peppers, onions, chili powder, ground cumin, garlic powder, rice, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325962 (may not work)