Quick Veggie Chili Con Queso
A hearty, flavorful veggie chili con queso packed with beans, vegetables, and melted cheese, perfect for quick, satisfying vegetarian meals or gatherings with bold flavors.
Ingredients
- 28 oz. can crushed tomatoes ⓘ
- 15 oz. can pinto beans ⓘ
- 15 oz. can garbanzo beans ⓘ
- 14 1/2 oz. can hominy ⓘ
- 6 oz. can tomato paste ⓘ
- 4 oz. can diced green chili peppers ⓘ
- 15 oz. can red kidney beans ⓘ
- 1 to 2 Tbsp. chili powder ⓘ
- 1 tsp. ground cumin ⓘ
- 3/4 tsp. garlic powder ⓘ
- 1/2 tsp. sugar ⓘ
- 6 oz. shredded Monterey Jack cheese ⓘ
- 2 medium onions, chopped ⓘ
- 2 medium zucchini, halved lengthwise and sliced ⓘ
Instructions
- In a Dutch oven, combine crushed tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, chopped onions, sliced zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste.
- If desired, heat the mixture to boiling; then reduce heat.
- Simmer, covered, for 30 minutes.
- Remove from heat and add shredded Monterey Jack cheese; stir until melted.
- Serve hot with sour cream and garnish with cilantro, if desired.
Tips & Substitutions
For a spicier kick, add more chili powder or some diced jalapeños. You can substitute the Monterey Jack cheese with cheddar or a dairy-free alternative for a vegan version. To save time, use canned beans and pre-chopped vegetables. For a heartier meal, consider adding cooked quinoa or brown rice to the chili.
Serving Suggestions
Serve hot with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. This Quick Veggie Chili Con Queso pairs beautifully with Tortilla Fingers or a light Mexican Style Salad for a fresh contrast. Consider offering cornbread or tortilla chips on the side for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through. If the chili thickens, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Veggie Chili Con Queso contains roughly 1314 calories, with 57g protein, 194g carbohydrates, and 57g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (199% of the Daily Value), and dietary fiber (162% of the Daily Value). Note that it is relatively high in sodium, at 1553mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chili can be made a day in advance. In fact, the flavors tend to meld together and improve overnight. Just reheat gently before serving and add the cheese at the end.
Is this chili gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to double-check labels on canned goods to ensure they are certified gluten-free.
Can I freeze the leftovers?
Absolutely! Let the chili cool completely, then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).