White Bean and Hominy Chili |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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In 'Vegan Soups and Stews for All Seasons' by Nava Atlas Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
2 cloves garlic, minced |
1 medium red bell peppers or 1 medium green bell pepper, cut into short, narrow strips |
2 medium sweet potatoes, peeled and diced |
2 cups water |
1 (16 ounce) can great northern beans, drained and rinsed |
1 (16 ounce) can whole white hominy |
1 (16 ounce) can salt-free diced tomatoes, undrained |
1 cup frozen corn kernels, thawed |
1 (4 ounce) can chopped mild green chilies (or 1 to 2 chopped canned chipotle chiles in adobo) |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/4 cup chopped fresh cilantro or 1/4 cup parsley |
salt |
dried red pepper flakes |
Directions:
1. Heat the oil in a big soup pot; add in the onion; saute over med-low heat until translucent.
2. Add in the garlic; continue to saute until onion is golden.
3. Stir in bell pepper, sweet potatoes, and water; bring to a rapid simmer, then decrease the heat.
4. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10-15 minutes.
5. Add in the beans, hominy, tomatoes, corn, chiles, cumin, and oregano; simmer gently for 20-25 minutes.
6. Stir in cilantro, and taste first before adding any salt.
7. Add red pepper flakes if desired.
8. The stew should have the consistency of a thick chili, moist, but not soupy.
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