Southwestern Chili

  • Yield: 8 to 10 servings


1tablespoon olive or canola oil
2medium onions, chopped
3cups chopped celery
4 garlic cloves, minced
2 poblano or Anaheim chilies, seeded and chopped or 1 large green bell pepper for milder flavor
2 dried anchos or dried red chilies, reconstituted* and chopped
2cups canned chopped tomatoes in juice or 3 large fresh tomatoes, diced
2 (16-ounce) cans hominy, drained and rinsed
2cups vegetable broth or water
1/2teaspoon ground cumin
1teaspoon salt


  1. 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.

Nutritional Info *per serving

  • Calories 104
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 453mg
  • Carbohydrate 19g