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.
- 2 large hatch green chilies (long, green chile peppers, sometimes called New Mexican chiles)
- 3 cups vegetable broth
- 2 medium zucchini, sliced
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 2 teaspoons dried oregano leaves
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon green jalapeno powder (this stuff is fairly hot - so use your own judgment! If you can't find this you could use a little c)
- 1 (14 1/2 ounce) candiced tomatoes with garlic
- 1 (15 ounce) can yellow hominy, drained
- 1⁄2 cup fresh parsley, chopped
- Cut the stems off the chiles and remove the seeds.
- If you want to remove some more of the heat, cut the membranes off as well.
- Place the chiles with two cups of the broth into a blender and process until well blended.
- In a large pot or Dutch oven, saute the onions, garlic, bell pepper, and zucchini in the olive oil until tender.
- Pour in the chili puree and stir.
- Add the last cup of broth and stir in the cumin, allspice, oregano, pepper, jalapeno powder, tomatoes, hominy, and parsley.
- Bring to a boil, cover and reduce heat and let cook at a low boil for 15 min.
- Salt to taste.