Vegan Hominy Chili

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Kidney beans

  Red, mature seeds, canned

  2 cup or 512g

• Hominy

  Canned, white

  3 cup or 495g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Chop veggies, and peel and chop sweet potatoes. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Stir in the bell pepper, sweet potatoes, and 2 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.
3. Add the beans, hominy, tomatoes, chilis, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. Add red pepper flakes to taste.
4. The stew should have the consistency of a thick chili. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so before serving, then heat through as needed. Garnish with cilantro.

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