Black and White Vegetarian Chili

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.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  onion, chopped
• 1  green bell pepper, diced
• 2  garlic cloves, minced
• 1  tablespoon  oil
• 1  tablespoon chili powder
• 2  teaspoons cumin
• 1⁄8 teaspoon  ground red pepper
• 1 (28 ounce) can diced tomatoes
• 1 (15 1/2ounce) can black beans, rinsed & drained
• 1 (15 1/2ounce) can  red beans, rinsed & drained
• 1 (28 ounce) can hominy, rinsed & drained
• 1 (15 1/2ounce) can  green enchilada sauce
• 1 (4 ounce) can  Ortega green chilies, diced
• 1  cup chicken broth
• 1⁄4 cup  chopped fresh cilantro
• 1⁄2 cup  shredded cheddar cheese

Directions

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.