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Quick Dutch Oven Vegetarian Chili

Serves: 25
Total Calories: 327

Ingredients

2 (28-ounce) cans crushed tomatoes
4 (15-ounce) cans pinto beans 2 drained, 2 not
4 (15-ounce) cans red kidney beans 2 drained, 2 not
2 (15-ounce) cans garbanzo beans drained
2 (15-ounce) cans black beans drained
2 (14-ounce) cans yellow or white hominy drained
2 (16-ounce) cans tomato paste
2 (4-ounce) cans mild green chilies
4 medium onions chopped
4 medium zucchini halved lengthwise and chopped
2 to 4 tablespoons chili powder
2 teaspoons cumin
2 teaspoons granulated garlic
1 teaspoon sugar
salt and pepper to taste
TOPPINGS
3 cups Monterey Jack cheese shredded
sour cream
fresh cilantro

Directions:

In a 14” deep, or 15” Maca Dutch oven, combine all ingredients but the toppings. Bring to a boil, reduce heat to a simmer; cover and simmer 30 minutes.

Nutritional Facts:

Serves: 25
Total Calories: 327
Calories from Fat: 53

This Quick Dutch Oven Vegetarian Chili recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.


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