Four Pepper Chili

It's getting slightly cooler in temperature in the evening as the sun goes down earlier and that means cooking big pots of soups, stews and chili are in my future. This chili takes advantage of Hatch chiles still in season along with all the traditional sidekicks, plus one of my favorite ingredients: hominy.

Kidney & pinto beans, white hominy, bell peppers, jalapeno and hatch chiles slow simmered in tomato and spices for a thick and hearty chili.

Four Pepper Chili
serves 4
2 tbl extra virgin olive oil
1 small red onion, small dice
1 green bell pepper, medium dice
1 red bell pepper, medium dice
1 hatch chile, medium dice
1 jalapeno, seeded, small dice
3 garlic cloves, minced
salt and pepper
1 tbl chili powder
1 tsp ground coriander
1 tsp cumin
6 oz tomato paste
1-15oz can kidney beans, drained and rinsed
1-15oz can pinto beans, drained and rinsed
1 cup white hominy, drained and rinsed
1-28 oz can crushed tomatoes
1 cup water
1/4 cup roughly chopped cilantro, divided
vegan sour cream & salsa, for garnish

In a large stock pot, heat the oil and saute the onion, bell peppers, hatch, jalapeno and 2 tsp salt over high heat until the vegetables are slightly charred and soft, 10 minutes. Add the garlic, 1/2 tsp pepper, chili powder, ground coriander and cumin. Stir to combine. Add the tomato paste and cook for 3-4 minutes. Add the beans, hominy, crushed tomatoes and water. Bring to a boil, reduce to a simmer and cook covered for 15 minutes. Add half of the cilantro
Taste and season with more salt, if necessary.
Garnish with the remaining cilantro, sour cream and salsa.