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     Title: Zippy Vegetarian Chilli
Categories: Vegetables, Squash, Beans, Chilies, Cheese
     Yield: 12 servings

    30 oz Pinto beans (2 cans);
          - rinsed, drained
    28 oz Can crushed tomatoes
    16 oz Can kidney beans; rinsed,
          - drained
15 1/2 oz Hominy; rinsed, drained
    15 oz Can chickpeas; rinsed,
          - drained
     6 oz Can tomato paste
     4 oz Can chopped green chilies
     2 sm Zucchini; halved, thin
          - sliced
     1 md Onion; chopped
     2 c  Water
     2 tb Chilli spice mix
     1 ts Ground cumin
     1 ts Salt
   1/2 ts Garlic powder
   1/2 ts Sugar
   1/2 c  Monterey Jack cheese;
          - shredded
          Green onions; chopped (optional)

 In a Dutch oven, combine the first 15 ingredients. Bring
 to a boil. Reduce heat; cover and simmer for 30-35
 minutes or until vegetables are tender. Sprinkle with
 cheese and, if desired, green onions.

 Recipe by Karen Hunt, Bellvue, Colorado

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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