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Amy's Chili With Hominy (Vegan) chili, tex-mex, beans, low-fat, corn 1 28 oz can crushed tomato 2 can pinto beans 1 can garbonzo beans 1 can hominy 1 small can (4.5oz maybe?) tomato 1 paste 1 small can green chili peppers (she 1 says they often come in 1 short tins of a 1 couple ounces) 2 chopped onions 2 chopped zucchini 1 1/2 tablespoon chili powder 1 to 2 tsp cumin 2 cloves af garlic (or 2/4tsp 1 garlic powder) 1 teaspoon molasses Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart." Enjoy! Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea. Posted by ksp1@cornell.edu (Kimberly Phillips) to the Fat- Free Digest [Volume 13 Issue 6] Dec. 6, 1994. FAT- Free Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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