2 red peppers, cored, seeded and diced (about 2 cups)
4 cloves garlic, minced
2 T ground cumin
2 t ground coriander
1 t cayenne pepper
2 t paprika
3 T chili powder
1 T dried oregano
2 t salt
1 t freshly cracked black pepper
two 28 oz cands diced tomatoes, drained
two 28 oz cans crushed tomatoes
one 16 oz jar medium-hot salsa
12 oz beer
two 15.5 oz cans white hominy, drained
two 15.5 oz cans black beans, drained
Instructions
two 15.5 oz cans kidney beans, drained
two 4 oz cans diced green chiles
juice of 2 limes
one 8 oz bag frozen corn
one bunch fresh cilantro, stems removed, coarsely choped
Heat oil in heavy bottom, 8 qt or larger, pot over med-high heat. Add tehonions, peppers and garlic and cook 5 minutes, stirring frequently, until vegetables are soft. Combine hte 8 spices and seasonings in a small bowl and then add the mixture to the vegetables. Cook for an additional 5 minutes, stirring frequently. Add tomatoes, salsa and beer. Lower the heat to medium and simmer for 15 minutes. Add the hominy, beans, chilies and lime juice and simmer for 30-40 minutes. Stir in the corn, heating it thoroughly for 5-7 minutes. Mix in the fresh cilantro and serve the chili accompanied by white rice, grated cheddar cheese, chopped scallions, sour cream and lime wedges.
Originally Submitted
11/2/2012
0 Out of 5 from
0 reviews
You can add this Vegetarian Chili recipe to your own private DesktopCookbook.