So I don’t eat meat. I’m a what you call pescatarian. Basically I’m a vegetarian that eats fish. You will see meat dishes crop up on With Love from the Vine from time to time, because I am the only vegetarian in my family so I do cook for meat for them. This chili is so thick and filling you will never miss the meat. I have a top secret ingredient that accomplishes this!
Start by cooking up some red and green bell peppers, red onion, garlic, and jalapeno.
Then I like to stir by chili powder and cumin right into the cooked vegetable and give them a little time to cook as well to develop the flavors. Then its basically just open and dump a can of mexican style chopped tomatoes, crushed tomatoes, black beans, white beans, hominy, and little bit of chicken stock to thin it out.
Then the secret ingredient: REFRIED BEANS! These thicken the chili and add a nice texture. I like to use the spicy ones but any kind will do.
This chili is perfect for a rainy day.
- 1 tablespoon extra virgin olive oil
- 1 red and green bell pepper, chopped
- 1 red onion, chopped
- 4 cloves of garlic, minced or grated
- 1 jalapeno, minced fine
- 1 tablespoon cumin
- 1-2 tablespoons chili powder
- 1 tablespoon Frank's Hot sauce
- 1 14 oz can mexican style diced tomatoes
- 1 28 oz can crushed tomatoes
- 1 14 oz can black beans
- 1 14 oz can white beans
- 1 14 oz can hominy
- 1 14 oz can refried beans
- 1 can chicken stock
- sour cream, shredded cheese, chips for garnish
- Cook the peppers, onion, garlic, and jalapeno in the oil for 5 minutes or until starting to soften. Stir in the chili powder and cumin and cook for 3-4 minutes longer. Start with 1 tablespoon chili powder and add more to taste.
- Stir in the tomates, beans, hominy, and refried beans. Thin with chicken stock if needed. I usually use half the can.
- Simmer for 15-20 minutes.