The
last time I posted a recipe, I promised I’d provide my favorite vegetarian
chili next time around. This delicious
dish was created by Pam Anderson and appeared in USA
Today Weekend’s December 30, 2011-January 1, 2013 edition. If you’re a big-time meat lover, add some chorizo. Enjoy!
Healthy Black Bean-Hominy Chili
- 1 quart good quality vegetable broth (e.g. Pacific,
Kitchen Basics or Imagine brand)
- 1 can (14.5 ounces) petite-diced tomatoes
- 1 generous Tb. vegetable oil
- 1 medium-large onion, cut into medium dice
- 1 bell pepper, color choice is yours, cut into medium
dice
- 3 Tbs. chili powder
- 1 tsp. each ground cumin and oregano
- 2 cans (15.5 ounces each) drained black beans
- 2 cans (15.5 ounces each) drained hominy
- 3 large garlic cloves, minced
- 1 ounce bittersweet chocolate
- 1/4 of chopped fresh cilantro
Directions
1. Microwave broth and
tomatoes in a microwave-safe container on high power until steamy hot, about 5
minutes.
2. Meanwhile, heat oil
in a Dutch oven or small soup kettle over medium-high heat. Add onions and
peppers; sauté until soft and golden brown, about 5 minutes. Add chili powder,
cumin and oregano: sauté until fragrant, a minute or so. Add beans and hominy
along with hot broth mixture. Bring to a simmer, reduce heat to low and simmer,
partially covered, until vegetables are tender and flavors have blended, about
20 minutes. Stir in garlic, chocolate and cilantro; simmer a couple of minutes
to blend flavors. Turn off heat and let stand a few minutes if there's time.
Adjust seasonings and serve.
This is my very favorite
vegetarian/black bean chili! Must be the hominy and the chocolate! I’d never
had hominy (unless you count grits) until I tried this dish. Have you ever tried hominy? Also, do you have a favorite vegetarian chili?
Thanks for visiting and
have a great week!
