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Ingredients
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can yellow hominy, drained
  • 1 (6 ounce) can tomato paste
  • 1 (4 ounce) can chopped green chilies
  • 2 small zucchini, halved and thinly sliced
  • 1 medium onion, chopped
  • 1 ½ cups water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon sugar
  • ½ cup shredded Monterey Jack cheese
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