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Export date: Sat Sep 18 2:03:08 2021 / +0000 GMT

Vegetarian Chili with Poblanos and Hominy



Vegetarian Chili with Poblanos and Hominy

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

  • 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)
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve topped with avocado, sour cream, pickled peppers and cilantro, with a squeeze of lime juice and some sea salt.

Help YourselfExcerpted from Help Yourself : A Guide to Gut Health for People Who Like Delicious Food 1 © 2020 by Lindsay Mailtand Hunt. Published by Houghton Miffilin Harcourt.


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