Hominy and Red Bean Chili
Vegan Friendly

This tasty chili is brimming with flavorful vegetables. For a change,
try finishing with Avocado Topping (see tips, below) instead of the
usual fixings.

Makes 6 to 8 servings

Ingredients:

2 teaspoons/10 ml cumin seeds
4 whole allspice
1 tablespoon/15 ml vegetable oil
2 onions, finely chopped
2 carrots, peeled and chopped
4 cloves garlic, minced
1 teaspoon/5 ml chili powder
1 teaspoon/5 ml dried oregano leaves
1 can (28 ounce/796 ml) tomatoes, including juice, coarsely chopped
1 cup/250 ml vegetable stock
1 can (14 to 19 ounce/398 to 540 ml) red kidney beans, drained and
rinsed or 1 cup (250 ml) dried red kidney beans, cooked and drained
1 can (15 ounce/475 ml) hominy, drained and rinsed
2 cups/500 ml cubed (1/2 inch/1 cm) peeled celery root
2 cups/500 ml diced yellow squash (see tips)
1 to 2 chipotle chilies in adobo sauce, finely chopped
shredded lettuce (optional)
finely chopped green onion (optional)
finely chopped cilantro
sour cream (optional)

Preparation:

In a large dry skillet, toast cumin seeds and allspice, stirring,
until they release their aroma. Transfer to a spice grinder or mortar,
or use the bottom of a measuring cup or wine bottle to coarsely grind.
Set aside.

In same skillet, heat oil over medium heat. Add onions and carrots and
cook, stirring, until carrots are softened, about 7 minutes. Add
garlic, chili powder, oregano and reserved cumin and allspice and
cook, stirring for 1 minute. Add tomatoes with juice and vegetable
stock and bring to a boil. Transfer to slow cooker stoneware. Add
beans, hominy, celery root and squash and stir to combine.

Cover and cook on Low for 8 hours or on High for 4 hours, until
vegetables are tender. Stir in chipotle chilies. Cover and cook on
High for 15 minutes, to blend flavors. Ladle into bowls and garnish
with shredded lettuce and green onion, if using, and cilantro. Top
each serving with a dollop of sour cream, if using.

Variation:

Hominy and Chickpea Chili: Substitute an equal quantity of chickpeas
for the beans.

Make ahead:

This dish can be assembled before it is cooked, without adding the
chipotle chilies. Complete Steps 1 and 2. Cover and refrigerate. When
you are ready to cook, continue with Step 3.

Tips:

Use any red bean such as small red Mexican beans, kidney beans or even
pink pinto beans in this recipe.

For convenience, use frozen diced squash in this recipe.

To make Avocado Topping: In a bowl, combine 2 tablespoons (25 ml) each
finely chopped green onion and cilantro. Add 1 tablespoon (15 ml) lime
juice and 1 avocado, chopped into 1/2-inch (1 cm) cubes. Toss to
combine. This topping makes a nice finish for many chilies.

Source: 125 Best Vegetarian Slow Cooker Recipes


~~

MySpace URL:

http://www.myspace.com/duckie067