Black Bean Hominy Chili via Vital Juice
1 qt. vegetable broth
1 can (14.5 oz.) petite-cut diced tomatoes
1 Tbsp. vegetable oil
1 medium-large onion, cut into medium dice
1 bell pepper, any color, stemmed, cored and cut into medium dice
3 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
2 cans (15.5 oz. each) black beans, drained
2 cans (15.5 oz. each) hominy, drained
3 large garlic cloves, minced
1 oz. bittersweet chocolate, chopped
1/4 c. chopped fresh cilantro
Stir together broth and tomatoes in a 2-qt. glass measuring cup or other microwave-safe container and microwave until steamy hot, about five minutes.
Meanwhile, heat oil in a Dutch oven or small pot over medium-high heat. Add onion and pepper and cook until soft and golden brown, about five minutes. Add the chili powder, cumin and oregano and cook until fragrant, a minute or so. Add the 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 the flavors have blended, about 20 minutes.
Stir in garlic, chocolate and cilantro and simmer a couple of minutes to blend the flavors. Remove from heat and let stand a few minutes. Adjust seasoning to taste. Serve hot.
Source: Reprinted from Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.