Black Bean Hominy Chili
- Yield 4-6 servings
This chili works well with black beans, or whatever beans you have available. The same goes for the hominy--feel free to substitute frozen or fresh corn.
- 1 quart good-quality vegetable broth
- 1 can (14.5 ounces) petite-cut diced tomatoes
- 1 generous tablespoon vegetable oil
- 1 medium-large onion, cut into medium dice
- 1 bell pepper, any color, stemmed, cored, and cut into medium dice
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups (15.5 ounces each) hominy, drained
- 3 large garlic cloves, minced
- 1 ounce bittersweet chocolate, chopped
- 1/4 cup chopped fresh cilantro
- Stir together the broth and tomatoes in a 2-quart glass measuring cup or other microwave-safe container and microwave until steamy hot, about 5 minutes.
- Meanwhile, heat the oil in a Dutch oven or small soup kettle over medium-high heat. Add the onion and pepper and cook until soft and golden brown, about 5 minutes. Add the chili powder, cumin, and oregano and cook until fragrant, a minute or so. Add the beans and hominy along with the hot broth mixture. Bring to a simmer, reduce the heat to low, and simmer, partially covered, until the vegetables are tender and the flavors have blended, about 20 minutes.
- Stir in the garlic, chocolate, and cilantro and simmer a couple of minutes to blend the flavors. Remove from the heat and let stand a few minutes if there’s time. Adjust the seasonings and serve hot.
Reprinted from: Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.