A bold, spicy vegetarian and vegan friendly chili.
Served atop a corn fritter with sour cream
Today we are going to take a look at a spicy and delicious vegetarian chili that uses tomatillo and hominy.
It is bold, tangy and has a terrific texture. If you leave out the sour cream and cheese at the end, it is also vegan friendly.
Ingredients:
2 large cans whole tomatillos, drained
1 can Rotel (diced tomatoes with diced green chilies)
1 large can hominy, drained
1 can black beans, drained
2 tablespoons garlic powder
1 tablespoon cocoa powder
1 tablespoon hot chili powder
1 tablespoon cumin
1 1/2 cans chicken or vegetable stock (obviously if you want the chili to be vegetarian or vegan, use the vegetable stock)
1 teaspoon apple cider vinegar
2 teaspoons soy sauce
salt
To begin, heat some olive oil to medium-high in a large pot and add the tomatillos. Using a large spoon crush up the tomatillos while heating them. As you are crushing them add the garlic powder, hot chili powder, cocoa powder and cumin, stirring it all together.
Add the can of Rotel, the black beans and the hominy blending thoroughly as you go.
Then add the 1 1/2 cans of chicken or vegetable stock. Use the empty tomatillo or hominy cans. Add the soy sauce. Stir and bring to a bowl. Reduce heat and simmer for around 45 minutes.
After 45 minutes add the apple cider vinegar. Stir in, taste and then add salt to taste.
Continue to simmer for another 15 minutes.
This chili is perfect served with tortilla chips, hot sauce and lime wedges on the side. Also nice topped with a spoonful of sour cream and shredded cheese like old cheddar or Monterey Jack. If you forgo the sour cream and cheese this is a vegan friendly chili.
It also works really well served with, or even on top of corn fritters, corn bread or fry bread.
Enjoy.
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