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Black Bean/Red Bean Chili

Vegetarian Times Issue: January 1, 2005   p.37

This thick, rich and satisfying chili gets an extra flavor twist from the corn and hominy. Make it with hot or mild chili powder, depending on your taste buds. If you can find canned posole—a processed corn similar to hominy—substitute it for the hominy.

Directions

  1. Heat oil in large pot over medium heat. Add onion, bell pepper, carrots and garlic. Cover and cook to soften the vegetables, 5 to 7 minutes. Stir in chili powder, cumin, tomatoes, beans, honey, chiles and water. Bring to a boil, and reduce heat to low. Cook until vegetables are tender and chili is thick, about 45 minutes. Stir in hominy, and cook to warm through.
  2. To serve, ladle into bowls, and garnish with corn kernels, if desired.

 

Member Rating: -

ingredient list

Serves 6

  • 2 tsp. olive oil
  • 1 medium-sized yellow onion, chopped
  • 1 medium-sized red bell pepper, chopped
  • 2 large carrots, chopped
  • 2 large cloves garlic, minced
  • 1/4 cup hot or mild chili powder, or to taste
  • 1 tsp. ground cumin, or more to taste
  • 1 28-oz. can crushed tomatoes
  • 2 15.5-oz. cans black beans, drained and rinsed
  • 1 15.5-oz. can pinto beans, drained and rinsed
  • 1 Tbs. honey or maple syrup
  • 2 5.5-oz. cans diced green chiles
  • 1 1/2 cups water
  • 1 14.5-oz. can hominy, drained and rinsed
  • 1/2 cup cooked corn kernels (fresh or frozen), as garnish, optional

Nutritional Information

Per SERVING:

Calories 380
Protein 18g
Total fat 4g
Carbs 71g
Cholesterol mg
Sodium 1mg
Fiber 24g
Sugars 7g
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