Southwestern Chili

  • Yield 8 to 10 servings

Ingredients

1 tablespoon olive or canola oil
2 medium onions, chopped
3 cups 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
2 cups canned chopped tomatoes in juice or 3 large fresh tomatoes, diced
2 (16-ounce) cans hominy, drained and rinsed
2 cups vegetable broth or water
1/2 teaspoon ground cumin
1 teaspoon salt

Instructions

  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.

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