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
1In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until vegetables are tender. Sprinkle with cheese and green onions.
Prep: 10 min. Cook: 30 min.
Makes 12 servings (about 3 quarts)
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.