Black Bean-Hominy Chili

By cookingcyndi

Ingredients

• Makes about 2 quarts
• 1 quart good quality vegetable broth (e.g. Pacific, Kitchen Basics or Imagine brand)
• 1 can (14.5 ounces) petite-diced tomatoes
• 1 generous Tb. vegetable oil
• 1 medium-large onion, cut into medium dice
• 1 bell pepper, color choice is yours, cut into medium dice
• 3 Tbs. chili powder
• 1 tsp. each ground cumin and oregano
• 2 cans (15.5 ounces each) drained black beans
• 2 cans (15.5 ounces each) drained hominy
• 3 large garlic cloves, minced
• 1 ounce bittersweet chocolate
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Microwave broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.

Meanwhile, heat oil in a Dutch oven or small soup kettle over medium-high heat. Add onions and peppers; sauté until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano: sauté until fragrant, a minute or so. Add beans and hominy along with hot broth mixture. Bring to a simmer, reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in garlic, chocolateand cilantro; simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes if there’s time. Adjust seasonings and serve.

Makes 4-6 servings