Ingredients
- 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