This recipe makes some of the best chili you’ll ever have in your life.   No kidding.  Even though it’s a vegetarian recipe, your meat loving friends will all love this recipe.

If you’d like, you could add meat.  But take my word for it – it’s not necessary.

Vegetarian Chili

  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can white hominy, drained
  • 1 (6 ounce) can tomato paste
  • 3 chopped green chilies
  • 2 medium zucchini, halved and thinly sliced
  • 1 medium onion, chopped
  • 2.5 cups water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar

Top with:

  • Shredded cheese
  • Sour Cream

In a large kettle, combine the first group of ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Serve topped with cheese & sour cream.