Ingredients

Ingredients (use vegan versions):

corn oil
2 medium onions (yellow preferred)
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1 10 oz can dark kidney beans
1 10 oz can black beans
16 oz tomato sauce
1 10 oz can diced tomatoes, plain or any Mexican style
1 10 oz can white hominy
dash of cinnamon
1 tablespoon peanut butter blended with hot water (optional if anyone is allergic to peanuts)
6 oz can chopped chilies or any kind of chili/tomato "sauce"
any style hot sauce to taste

Directions:

Saute the onions with half the chili powder, cumin and coriander in the corn oil.

Dump everything into a 3 quart soup pan or crock pot and add enough water to your liking. I usually fill up the pot.

Cook on medium heat (low on the crock pot) until the hominy turns orangey/yellow and the broth turns a nice brick red color (about 8 hours or so in the crock).

Due to religious reasons (vegan eating during about half the year) I developed this out of a meat chili recipe that I had created a few years back.

Serves: 4-6

Preparation time: 1/2 hour