Name: Vegetarian Chili with Poblanos and Hominy
Ingredients: 3 poblano peppers; 3 tablespoons olive oil; 2 large onions, (chopped); 5 garlic cloves, (chopped); 2 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 1/2 teaspoon kosher salt, (plus more as needed); 1 1/2 teaspoon freshly ground black pepper, (plus more as needed); 2 (4-oz) cans chopped green chiles; 6 cups broth; 3 cups hominy (from one 25-oz can), (drained and rinsed); 2 (15.5-oz) cans pinto beans, (drained and rinsed); 2 tablespoons lime juice; Ripe avocado; Cultured sour cream or kefir; Pickled hot peppers or jalapeños; Fresh cilantro; Lime wedges; Flaky sea salt (optional)

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How this works

Vegetarian Chili with Poblanos and Hominy

Charred poblanos, canned chiles and hominy give this chili some Tex-Mex flavor.

Course: Dinner

Keyword: chili, vegetarian chili

Servings:

Calories: 339kcal

Author: Lindsay Maitland Hunt

Ingredients

3 poblano peppers
3 tablespoons olive oil
2 large onions, chopped
5 garlic cloves, chopped
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 1/2 teaspoon kosher salt, plus more as needed
1 1/2 teaspoon freshly ground black pepper, plus more as needed
2 (4-oz) cans chopped green chiles
6 cups broth
3 cups hominy (from one 25-oz can), drained and rinsed
2 (15.5-oz) cans pinto beans, drained and rinsed
2 tablespoons lime juice

Toppings:

Ripe avocado
Cultured sour cream or kefir
Pickled hot peppers or jalapeños
Fresh cilantro
Lime wedges
Flaky sea salt (optional)

Instructions

Use tongs to char poblanos over a gas flame until blistered and black, 8 to 10 minutes. (Or preheat broiler to high and char peppers on a baking sheet.) Place peppers in a bowl and cover with plastic wrap; let steam 5 minutes. Slip skins off, halve peppers, discard seeds and chop.
In a large pot, heat oil over medium-high heat. Add peppers, onions, garlic, chili powder, oregano, cumin, 1 tsp salt and 1 tsp black pepper. Cook, stirring occasionally, until onions are golden brown and tender, 10 to 12 minutes.
Stir in tomato paste and chiles and cook, stirring continuously and scraping any caramelized spices off bottom of pot, until any excess moisture has evaporated, about 2 minutes.
Stir in broth, bring to a boil, then reduce heat to maintain a simmer. Add hominy, beans, and remaining salt and black pepper. Cook until heated through, about 30 minutes. Stir in lime juice. Season with salt and black pepper.
Serve topped with avocado, sour cream, pickled peppers and cilantro, with a squeeze of lime juice and some sea salt.

Notes

Nutrition

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