Total Time
35mins
Prep 15 mins
Cook 20 mins

This chili features zucchini, tomatoes, onions, garlic, and hominy and creates quite an enjoyable meatless meal. Suitable for vegetarians and vegans. This is an altered recipe from Jane and Michael Stern's Chili Nation.

Ingredients Nutrition

Directions

  1. Cut the stems off the chiles and remove the seeds.
  2. If you want to remove some more of the heat, cut the membranes off as well.
  3. Place the chiles with two cups of the broth into a blender and process until well blended.
  4. In a large pot or Dutch oven, saute the onions, garlic, bell pepper, and zucchini in the olive oil until tender.
  5. Pour in the chili puree and stir.
  6. Add the last cup of broth and stir in the cumin, allspice, oregano, pepper, jalapeno powder, tomatoes, hominy, and parsley.
  7. Bring to a boil, cover and reduce heat and let cook at a low boil for 15 min.
  8. Salt to taste.

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