As it happened, this vegetarian chili recipe appeared in the Sunday paper just before my vegetarian month. I haven't been impressed with meatless chili recipes before, but this one is by Pam Anderson, and I trust her work.
I made a few changes, halving the recipe but leaving some of the more flavorful components at full measure. I also served it on brown rice which gave it the perfect texture. This one is a winner!
Black Bean-Hominy No-Meat Meaty Chili
This is a surprisingly satisfying no-meat chili.
- 2 cups vegetable broth, Pacific, Kitchen Basics or Imagine brand
- 1 can petite-diced tomatoes, 14.5 ounces
- 1 tablespoon vegetable oil
- 1 medium onion, cut into medium dice
- 1 bell pepper, any color
- 1.5 tablespoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- 1 can black beans, 15.5 ounces; drained and rinsed
- 1 can hominy, 15.5 ounces; drained and rinsed
- 3 large cloves garlic, minced
- 1 ounce bittersweet chocolate
- ¼ cup chopped fresh cilantro
- 1 cup brown rice
- 1 ½ cups water
- ½ teaspoon salt
Combine rice, water, salt, bring to boil, cover and simmer 30-40 minutes, until tender.
If any spices are in unground, toast in dry Dutch oven or stockpot over medium-high heat until fragrant, transfer to spice grinder.
Place empty pot back on medium heat, add oil. Once oil is hot, 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 (drained and rinsed) along with tomatoes and broth. 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. Salt to taste (about 1/2-1 teaspoon). Adjust seasonings and serve over brown rice.
Originally from USA Weekend. I halved the recipe, leaving some items at full measure.
Per serving: 475 calories, 80g carbohydrates, 16g protein, 10g fat (2g saturated), 0mg cholesterol, 21g dietary fiber, 1200mg sodium.