Speedy Gonzales Vegetable Chili

Name: Speedy Gonzales Vegetable Chili
Yield: 6
Ingredients: 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

Makes6 servings

Photo: cascadian farm/Flickr

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

Ingredients

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

Instructions

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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