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"We're starting out with a really rich and delicious and flavorful chili that's meat-free!" says Rach. "So, you can serve this to your friends who are vegetarian. You can even make it vegan, if you skip the queso fresco topping. But, I love the flavor of this chili!" It includes chipotle paste, ancho chili powder, cumin, oregano and cinnamon, as well as roasted poblanos, semi-dried tomatoes and fire-roasted tomatoes. And it's so easy to make!
Ingredients
- 4 large poblano peppers
- 1 large onion, cut into wedges
- 4 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons chipotle paste
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Pinch of smoked cinnamon or ground cinnamon
- 3 cups vegetable broth or chicken bone broth
- ½ cup semi-dried tomatoes
- Two 14-ounce cans or one 28-ounce can fire-roasted tomatoes
- One 15-ounce can hominy, drained (about 1 ½ cups)
- Three 15-ounce cans black beans
Toppings:
- Sour cream, radishes, queso fresco, micro cilantro or cilantro, finely chopped white or red onion or scallions sliced on bias, corn chips (Rach likes Fritos' Regular or Flamin' Hot)
Yield
Serves: 4 to 6
Preparation
Char the peppers under hot broiler with onion and garlic and cool to handle. Peel peppers and chop all the roasted ingredients.
Place oil in a chili pot or Dutch oven and combine roasted ingredients with chipotle paste, ancho chili powder, cumin, oregano and cinnamon.
Add broth and scrape up browned bits on the bottom of the pan. Add semi-dried tomatoes, fire-roasted tomatoes, hominy and black beans. Simmer 15 to 20 minutes.
Garnish the chili with your choice of toppings, your faves, and enjoy.