Return to Mexican / Tex-Mex
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1 Tbs. olive oil 2 medium onions, chopped 2 cloves garlic, minced 1 Tbs. chili powder 1 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. dried peppers 2 10-oz. cans diced tomatoes with green chilies 4 cups vegetable broth (low-sodium variety) 1 15-oz. can yellow or white hominy, drained and rinsed 1 15-oz. can kidney or pinto beans, drained and rinsed 1 15-oz. can black beans, drained and rinsed Salt and freshly ground black pepper to taste 1/4 cup Low-fat sour cream (or plain yogurt) 1 bunch fresh cilantro, chopped 1 fresh lime, cut into wedges |
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In a large cooking pot warm olive oil over medium heat. Add onions and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add chili powder, cumin, oregano, and dried peppers. Cook for about a minute more. Add tomatoes, broth, hominy, and kidney and black beans and bring the mixture to a boil. Reduce heat to low and simmer, partially covered, for about 25 minutes. Season with salt and pepper to taste. Remove from the heat. Scoop some of the solids out of the soup pot and mash in a flat bowl with a fork. Return the mixture to the pot and continue to simmer for about 10 minutes.
To serve, ladle the chili into bowls and garnish with a dab of sour cream and a sprinkle of cilantro and a lime wedge for garnish.
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