Colorful Vegetable Chili
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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) can diced tomatoes with garlic
- 1 (15 ounce) can yellow hominy, drained
- 1⁄2 cup fresh parsley, chopped
- salt
directions
- 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.
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RECIPE SUBMITTED BY
belkathy
Austin, TX
I live in Austin, TX. I completed a bachelor's degree in Communications in May 2002. I currently work for the government, but will be starting graduate school in August of 2003. I will be studying Library and Information Science. I love to write, read, and most importantly, cook.