I found this chili on
a Vegetarian/Vegan website and it seems a pity that no one administers or updates it any more. But as it remains, with recipes that were posted by hundreds of website members over the years, it is a valuable resource for vegetarian cooking.
I used the same recipe, with a couple of alterations. This is a bowl of chili that, what with red and black beans and the white hominy, looks full of a varied combination of ingredients, and is as tasty as it is interesting, and has that attractive brick-red color besides. The family all loved it too.
2 tablespoons olive oil
2 medium onions, chopped (yellow preferred)
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground New Mexico hot red chile – http://www.loschileros.com/
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon salt
1 can (10 ounces) dark kidney beans, drained and rinsed
1 can (10 ounces) black beans, drained and rinsed
1 can (10 ounces) white hominy, drained and rinsed
1 can (10 ounces) Ro-tel diced tomatoes with green chiles
1 can (16 ounces) tomato sauce
2 tablespoons Crazy Richard’s or other unsalted natural peanut butter, thoroughly mixed with 1/2 cup water
2 (4 ounces each) cans chopped green chiles
1 1/2 cups water
hot sauce, to taste
- Saute the onions in oil until translucent; add the chili powder, ground chile, cumin, and dried cilantro, stirring about 1 minute; remove from heat.
- Dump everything into a 6-quart crock pot; add 2 cups water.
- Cook on low until the hominy turns orangey/yellow and the broth turns a nice brick red color (about 8 hours or so in the crock).
Preparation Time: 1/2 hour
Cooking Time: 8 hours
Recipe Category: Chili