Quick Veggie Chili Con Queso

• 28 ounces tomatoes canned, crushed
• 15 ounces pinto beans canned
• 30 ounces red kidney beans red
• 15 ounces chickpeas (garbanzo beans) canned
• 6 ounces tomato paste
• 4 ounces hot chili peppers green, canned, diced
• 2 each onions chopped
• 2 each zucchini sliced
• 2 tablespoons chili powder more or less, to taste
• 1 teaspoon cumin
• 3/4 teaspoons garlic powder
• 1/2 teaspoon sugar
• 1 1/2 cup monterey jack cheese shredded
• 1 x cilantro for garnish, optional

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

tomatoes, pinto beans, red kidney, chickpeas, tomato paste, hot chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, cilantro

Taken from recipeland.com/recipe/v/quick-veggie-chili-con-queso-2135 (may not work)