Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. Karen Hunt, Bellvue, Colorado.
0.08 can Garbanzo beans or chickpeas, rinsed and drained
0.08 can Tomato paste
0.08 can Chopped green chiles, undrained
0.17 Small zucchini, halved and thinly sliced
0.08 Medium onion, chopped
0.13 cup 2 water
0.08-0.17 tablespoon Chili powder
0.08 teaspoon Ground Cumin
0.08 teaspoon Salt, optional
1/25 teaspoon Garlic powder
1/25 teaspoon Sugar
1/25 cup Shredded Monterey Jack Cheese
As required Chopped green onions, optional
Nutrition value
8
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
< 1g
Fiber
1g
MacroNutrients
Carbs
< 1g
Protein
< 1g
Fiber
1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
10mg
Iron
< 1mg
Vitamin A
87mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
10mcg
Vitamin B12
< 1mcg
Vitamin C
6mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
12mg
Manganese
< 1mg
Phosphorus
8mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment