Vegetable Posole Chili
Rebecca
ingredients
- 1 tbs canola oil
- 1 medium yellow onion, chopped
- 2-3 jalapenos, seeded and diced
- 1 large red pepper, seeded and chopped
- 2 cloves garlic, minced
- 28-oz can crushed tomatoes
- 15-oz can hominy, rinsed and drained
- 15-oz can beans (pinto or black), rinsed and drained
- 14-oz can chopped tomatoes
- Corn, either 2 ears fresh or 2 cups frozen
- 1/2 cup water
- 1 tbs dried oregano
- 2 to 3 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbs chopped cilantro
directions
- 1
In a large saucepan, heat oil over medium heat. Add onion, jalapeno, bell pepper, and garlic and cook, stirring often, until veggies are beginning to soften, about 5 minutes. Add crushed tomatoes, corn, hominy, beans, tomatoes, water and dried seasonings. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- 2
Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes before serving.
- 3
SLOW COOKER DIRECTIONS:
- 4
Low: 4-4 hours
- 5
High: 1.5 - 2 hours
- 6
No water
Source: Veg Times
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