Speedy Gonzales Vegetable Chili

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6 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.