Vegetarian Chili

Three Tablespoons Of Chili Powder

A Teaspoon Of Paprika

A Teaspoon Of Dried Oregano

A Teaspoon Of Cumin

1/2 Teaspoon Cayenne Pepper

Three Teaspoons Of Sea Salt

Two Tablespoons Of Canola Oil

Two Garlic Cloves Minced

A Cup Of Diced Spanish Onion

3/4 Cup Diced Red Bell Pepper

A Jalapeno Pepper With Ribs And Seed Diced

1/2 Cup Chopped Celery

15 Ounces White Hominy

16 Ounces Frozen Corn Kernels

8 Ounces Tomato Sauce

32 Ounces Red Chili Beans

2 1/2 Cups Of Water

Into a Dutch oven, add the canola oil, garlic, onions, peppers, celery, paprika, oregano, sea salt, and cayenne pepper. Cook on medium heat for 5 minutes stirring frequently. Add the chili powder. Mix well so that all of the vegetables get coated with the chili powder. Add the tomato sauce and water. Hint: Use the water to get the excess sauce out of the can. Stir the mixture well. Add the hominy, corn, and chili beans. Stir again and bring the mixture to a boil.

After the mixture reaches a boil, turn the heat down to low. Taste and add more sea salt and/or cayenne pepper if desired. Simmer for 20-30 minutes partially covered.

Garnish with chopped cilantro, cheddar cheese, and/or sour cream.

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