Colorful Vegetable Chili

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large hatch green chilies (long, green chile peppers, sometimes called new mexican chiles)
• 3 cups vegetable broth
• 2 medium zucchini, sliced
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground allspice
• 2 teaspoons dried oregano leaves
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon green jalapeno powder (this stuff is fairly hot - so use your own judgment! if you can't find this you could use a little c)
• 1 (14 1/2 ounce) can diced tomatoes with garlic
• 1 (15 ounce) can yellow hominy, drained
• 1/2 cup fresh parsley, chopped
• salt

Recipe

• 1 cut the stems off the chiles and remove the seeds.
• 2 if you want to remove some more of the heat, cut the membranes off as well.
• 3 place the chiles with two cups of the broth into a blender and process until well blended.
• 4 in a large pot or dutch oven, saute the onions, garlic, bell pepper, and zucchini in the olive oil until tender.
• 5 pour in the chili puree and stir.
• 6 add the last cup of broth and stir in the cumin, allspice, oregano, pepper, jalapeno powder, tomatoes, hominy, and parsley.
• 7 bring to a boil, cover and reduce heat and let cook at a low boil for 15 min.
• 8 salt to taste.