- Yield 8 to 10 servings
- 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
- 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.