Black and White Vegetarian Chili

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Total Time
15 mins
20 mins

This is a recipe that I first found in Gourmet Magazine. I changed a few things around to adjust to my taste buds. It's a very hearty and fresh tasting. A nice change from regular chili.

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  1. Cook onion, bell pepper and garlic in oil in a Dutch oven over medium-high heat until tender, about 10 minutes.
  2. Stir in chili powder, cumin and ground red pepper. Add tomatoes, beans, hominy, Ortega chilies, broth and enchilada sauce. Cook 10 minutes.
  3. Remove from heat and stir in cilantro.
  4. Sprinkle each serving with cheddar cheese.
Most Helpful

4 5

this was really good. i also used green salsa instead of the enchilada sause and corn instead of the hominy and only white canelli beans. and instead of the red pepper i threw in some chipolte peppers.. mm mm and super spicy just how we like it. it was a little soupier than i like but it may have been because i used salsa or i could use less broth. but very tasty! oh i also threw in some celery. mm thanks

4 5

This was really good, and simple to make. I couldn't find enchilada sauce in my little corner deli, so I substituted some very spicy salsa. Turned out great, very light tasting, but filling.