White Bean and Hominy Chili

• tablespoon olive oil↗1 tablespoon
• large onion, chopped↗1
• cloves garlic, minced↗2
• medium red bell peppers or 1 medium green bell pepper, cut into short, narrow strips↗1
• medium sweet potatoes, peeled and diced↗2
• cups water↗2 cups
• (16 ounce) can great northern beans, drained and rinsed↗1

  16‑ounce can

• (16 ounce) can whole white hominy↗1

  16‑ounce can

• (16 ounce) can salt-free diced tomatoes, undrained↗1

  16‑ounce can

• cup frozen corn kernels, thawed↗1 cup
• (4 ounce) can chopped mild green chilies (or 1 to 2 chopped canned chipotle chiles in adobo)1

  4‑ounce can

• teaspoons ground cumin↗2 teaspoons
• teaspoon dried oregano↗1 teaspoon
• cup chopped fresh cilantro or 1/4 cup parsley1⁄4 cup
• salt↗
• dried red pepper flakes↗

Step-by-step instructions

1. 1

   Heat the oil in a big soup pot; add in the onion; saute over med-low heat until translucent.

2. 2

   Add in the garlic; continue to saute until onion is golden.

3. 3

   Stir in bell pepper, sweet potatoes, and water; bring to a rapid simmer, then decrease the heat.

4. 4

   Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10-15 minutes.

5. 5

   Add in the beans, hominy, tomatoes, corn, chiles, cumin, and oregano; simmer gently for 20-25 minutes.

6. 6

   Stir in cilantro, and taste first before adding any salt.

7. 7

   Add red pepper flakes if desired.

8. 8

   The stew should have the consistency of a thick chili, moist, but not soupy.