You are here: Home » Recipes » Southwestern Chili Southwestern Chili Recipe by Relish Contributor Yield 8 to 10 servings PrintEmail Ingredients 1 tablespoon olive or canola oil2 medium onions, chopped3 cups chopped celery4 garlic cloves, minced2 poblano or Anaheim chilies, seeded and chopped or 1 large green bell pepper for milder flavor2 dried anchos or dried red chilies, reconstituted* and chopped2 cups canned chopped tomatoes in juice or 3 large fresh tomatoes, diced2 (16-ounce) cans hominy, drained and rinsed2 cups vegetable broth or water1/2 teaspoon ground cumin1 teaspoon salt Instructions Heat olive oil in a large saucepan over medium heat. Add onions, celery, garlic, fresh and dried chilies and saute 2 minutes. Add remaining ingredients except salt and simmer 40 minutes until all ingredients are tender. Season with salt. *To reconstitute dried chilies: Pour boiling water over the chilies to cover and allow to stand at room temperature for 20 minutes. Note: To make this vegetarian chili higher in protein, add 1 pound diced firm tofu or tempeh during the last 10 minutes of cooking.