Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. Karen Hunt, Bellvue, Colorado.
1 can Garbanzo beans or chickpeas, rinsed and drained
1 can Tomato paste
1 can Chopped green chiles, undrained
2 Small zucchini, halved and thinly sliced
1 Medium onion, chopped
1.5 cup 2 water
1 tablespoon Chili powder
1 teaspoon Ground Cumin
1 teaspoon Salt, optional
0.5 teaspoon Garlic powder
0.5 teaspoon Sugar
0.5 cup Shredded Monterey Jack Cheese
Chopped green onions, optional
Nutrition value
8
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
10 mg
Iron
1 mg
Vitamin A
87 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
12 mg
Manganese
0 mg
Phosphorus
8 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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