Ingredients:1 quart good quality vegetable broth (I prefer Swanson's)
1 can (approx. 14.5 ounces) petite diced tomatoes
1 Tb. vegetable oil
1 shallot (or small white onion), diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 large garlic cloves, finely chopped
1/4 cup fresh cilantro, rough chopped (reserve a few sprigs un-chopped as garnish)
3 Tbs. chili powder
1 Tbs. red pepper flakes (optional, if you want some added heat)
1 tsp. cumin
1 tsp. oregano
2 cans (approx. 15 ounces) drained and rinsed white hominy
1 can (approx. 15 ounces) drained and rinsed black beans
1 can (approx. 15 ounces) drained and rinsed kidney beans
1 ounce (or 1/8 cup) bittersweet chocolate, graded over a microplane
Directions:Microwave vegetable broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.
Meanwhile, heat 1 Tbs. vegetable oil in a Dutch oven over medium-high heat. Add shallot and bell peppers; sauté until soft, about 5 minutes. Add chili powder, cumin, and oregano; sauté until fragrant, about a minute or so. Add diced garlic and sauté for another 1-2 minutes. Add the beans and hominy along with hot broth and tomato mixture to pot. If you want to do so, for added heat, you can now add the 1 Tbs. of red pepper flakes. Bring to a boil, reduce heat to low and simmer, partly covered, until all vegetables are tender and flavors have blended well, about 20 minutes. Stir in graded semi-sweet chocolate and chopped cilantro. Simmer for 5-10 more minutes to blend the chocolate and cilantro. Turn off heat and let chili stand a few minutes before serving.
I like to serve this chili with a spring of cilantro, a dollop of Greek yogurt (substitute for high fat sour cream), and a small cake of cornbread. This chili is sure to get you raves and people asking for the recipe! Enjoy and always remember to make it CRAZY GOOD!!
The Crazy Good Cook
*Above recipe slightly altered from USA Weekend - Healthy Black Bean-Hominy Chili.