Title: Vegetarian Chili
Categories: None
Yield: 5 servings

1 tb Olive Oil
2 md Onions; chopped
2 Cloves Garlic; minced
1 tb Chili Powder
1 ts Ground Cumin
1 ts Dried Oregano
1/2 ts Dried Peppers
2 cn (10-oz) Diced Tomatoes with
-Green Chilies
4 c Vegetable Broth; (Low-Sodium
-Variety)
1 cn (15-oz) yellow or white
-Hominy; drained and rinsed
1 cn (15-oz) Kidney or Pinto
-Beans; drained and rinsed
1 cn (15-oz) Black Beans; drained
-and rinsed
Salt and freshly ground
-Black Pepper to taste
1/4 c Low-fat Sour Cream; (May
-substitute Plain Yogurt)
1 bn Fresh Cilantro; chopped
1 Fresh lime; cut into wedges

If your New Year's resolutions include an effort to eat better in 1999,
you're going to enjoy the month of January at Recipe-a-Day. The Cook &
Kitchen Staff are just over halfway through 31 days of Recipe-a-Day~Light.

Today, we're offering you a fantastic vegetarian chili, that you might be
able to serve successfully to your meat-lovers for dinner tonight. This
chili is packed full of goodness and flavor, while it contains only about
365 calories and 7 grams of fat per serving. (And that's a dinner-sized,
heapin' bowl of chili serving.)

In a large cooking pot warm olive oil over medium heat. Add onions and
garlic and cook, stirring occasionally, until soft, about 5 minutes. Add
chili powder, cumin, oregano, and dried peppers. Cook for about a minute
more. Add tomatoes, broth, hominy, and kidney and black beans and bring the
mixture to a boil. Reduce heat to low and simmer, partially covered, for
about 25 minutes. Season with salt and pepper to taste. Remove from the
heat.

Scoop the solids out of the soup pot and mash in a flat bowl with a fork.
Return the mixture to the pot and continue to simmer for about 10 minutes.

To serve, ladle the chili into bowls and garnish with a dab of sour cream
and a sprinkle of cilantro. Serve with lime wedges for garnish.

Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Jan 18, 1999, converted by MM_Buster
v2.0l.