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1 Tbs. Olive Oil
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 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. Serve with lime wedges for garnish.
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 Black Beans, drained and rinsed
Salt and freshly ground Black Pepper to taste
1/4 cup Low-fat Sour Cream (May substitute Plain Yogurt)
1 bunch fresh Cilantro, chopped
1 fresh lime, cut into wedges
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