Speedy Gonzales Vegetable Chili


  • Makes6 servings
Speedy Gonzales Vegetable Chili

Photo: cascadian farm/Flickr

Done before you can get the table set. No kidding.


  • 1 796-mL can diced tomatoes

  • 2 cups salsa, (any kind)

  • 1 540-mL can black beans, rinsed and drained

  • 3 cups frozen mixed veggies, (any mixture)

  • 1 tbsp Mexican chili powder

  • shredded cheddar, or Monterey jack


  • 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.

This article was originally published on Apr 01, 2003

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