bbquzz
Master Chef
With the forecast for 32° and snow tomorrow I thought chili was in order. This is one I don't think I have posted, it is one of our favorites, almost can't believe it doesn't have meat in it.
Ingredients:
1 quart good quality vegetable broth
1 can (14.5 ounces) petite-diced tomatoes
1 generous Tb. vegetable oil
1 medium-large onion, cut into medium dice
2 bell pepper, color choice is yours, cut into medium dice (I use 1 red, 1 green)
3 tablespoons chili powder
1 teaspoon 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
2 ounce bittersweet chocolate
1/4 cup of chopped fresh cilantro
Directions:
1. Microwave broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.
2. 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, chocolate and 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.
Ingredients:
1 quart good quality vegetable broth
1 can (14.5 ounces) petite-diced tomatoes
1 generous Tb. vegetable oil
1 medium-large onion, cut into medium dice
2 bell pepper, color choice is yours, cut into medium dice (I use 1 red, 1 green)
3 tablespoons chili powder
1 teaspoon 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
2 ounce bittersweet chocolate
1/4 cup of chopped fresh cilantro
Directions:
1. Microwave broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.
2. 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, chocolate and 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.
