THIS recipes is not only easy...but it's delicious and healthy! And we have leftovers to freeze or eat later in the week...I know that it uses a LOT of canned food, but you let me know if you have time to crush up about 25 tomatoes and soak 3 cans worth of pinto beans...that is just NOT for me right now.
Veggie Chili
2-28oz cans crushed tomatoes
2-28oz cans hominy (more about what hominy is below) drained
3-15oz cans pinto beans (drained)
1-4oz can chopped green chilies
2 small zucchinis, halved lengthwise, thinly sliced crosswise (you may want to peel them so your kids won't be suspicious of the "green")
1 yellow onion, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 C water (opt depending on how "hearty" you like it)
1/2 cup shredded montery jack cheese (opt)
Combine all except cheese. Bring to boil. Lower heat; cover and simmer until veggies are soft and chili has thickened (about 35 min). Stir in 1/2 cup cheese.
Now, lets talk about HOMINY. I had NO idea what I was looking for, but finally found it in with the mexican food in a 29 oz can. I searched for info about hominy, but didn't get much. This was the best I could find from an unknown source:
Hominy is corn that's undergone nixtamalization. It means the corn's been mixed with something alkaline (basic), like lime (the mineral lime, not the fruit). Nutritionally, nixtamalization makes the niacin in the corn easier for your body to absorb, and also can add calcium, iron, zinc, and copper.
I LOVE the texture it gives to the chili...you could even use it as a substitute for meat in tacos! YUM!
