White Bean and Hominy Chili
one 16 oz. can whole white hominy
one 16 oz. can great northern beans, drained and rinsed
one 16 oz. can diced tomatoes, juice reserved
one 4 oz can chopped mild green chiles or 1-2 chopped canned chipotle
2 medium sweet potatoes, peeled and diced
1 cup frozen corn kernels, thawed
1 medium red or green bell pepper, cut into strips
1 large onion, chopped
2 cloves garic, minced
1 tsp dried oregano
2 tsp ground cumin
¼ cup chopped fresh cilantro or parsley
1 tbsp olive oil
2 cups water
salt to taste
dried red pepper flakes to taste
- In a large soup pot, heat the olive oil over high heat. Sauté the onion until golden, about 5-7 minutes. Add the garlic and sauté for 30 seconds, stirring constantly.
- Add the water, sweet potatoes, and bell pepper. Bring to a boil, then cover and reduce the heat to a simmer. Cook until the sweet potatoes are just tender, but still firm about 10 to 15 minutes.
- Add the hominy, great northern beans, corn, canned tomatoes with juice, green chiles, oregano, and cumin. Simmer for another 20-25 minutes. The hominy chili should be moist and have a thick consistency. Add additional water if the hominy chili is too thick.
- Stir in the cilantro. Season with salt and dried red pepper flakes to taste. Serve immediately.
Yield: 6-8 servings
This recipe was adapted from Vegan Soups and Hearty Stews for All Seasons.