White Bean and Hominy Chili

In 'Vegan Soups and Stews for All Seasons' by Nava Atlas

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  large onion, chopped
• 2  cloves garlic, minced
• 1  medium red bell peppers or 1  medium green bell pepper, cut into short, narrow strips
• 2  medium sweet potatoes, peeled and diced
• 2  cups water
• 1 (16 ounce) can great northern beans, drained and rinsed
• 1 (16 ounce) can  whole white hominy
• 1 (16 ounce) can  salt-free diced tomatoes, undrained
• 1  cup frozen corn kernels, thawed
• 1 (4 ounce) can  chopped mild green chilies (or 1 to 2 chopped canned chipotle chiles in adobo)
• 2  teaspoons ground cumin
• 1  teaspoon dried oregano
• 1⁄4 cup  chopped fresh cilantro or 1⁄4 cup parsley
•  salt
•  dried red pepper flakes

Directions

1. Heat the oil in a big soup pot; add in the onion; saute over med-low heat until translucent.
2. Add in the garlic; continue to saute until onion is golden.
3. Stir in bell pepper, sweet potatoes, and water; bring to a rapid simmer, then decrease the heat.
4. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10-15 minutes.
5. Add in the beans, hominy, tomatoes, corn, chiles, cumin, and oregano; simmer gently for 20-25 minutes.
6. Stir in cilantro, and taste first before adding any salt.
7. Add red pepper flakes if desired.
8. The stew should have the consistency of a thick chili, moist, but not soupy.