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Speedy Gonzales Vegetable Chili




Source of Recipe


Todays Parent


List of Ingredients




28 oz (796 mL) can diced tomatoes
2 cups (500 mL) salsa (any kind)
19 oz (540 mL) can black beans, rinsed and drained
3 cups (750 mL) frozen mixed veggies (any mixture)
1 tbsp (15 mL) Mexican chili powder shredded cheddar or Monterey Jack cheese


Recipe



In a large saucepan or Dutch oven, mix together the diced tomatoes (with all the juice from the can), salsa, beans, frozen veggies and chili powder. Bring to a boil over medium heat, then cover and let simmer for about 15 minutes. Season to taste with salt and pepper (and, if you like, a dash of hot pepper sauce).

Ladle into bowls and serve sprinkled with shredded cheese, accompanied by some good bread or spooned over hot cooked rice.

Makes 6 servings.