1 quart good quality vegetable broth (e.g. Pacific, Kitchen Basics, or Imagine brand), plus water as needed
1 can (14.5 ounces) petite-diced tomatoes
1 generous tablespoon vegetable oil
1 medium-large onion, cut into medium dice
1 bell pepper, color choice is yours, cut into medium dice
3 tablespoons chili powder
1 teaspoon each ground cumin and oregano
2 cans (15.5 ounces each) drained black beans
2 cans (15.5 ounces each) drained hominy
3 large garlic cloves, minced
1 ounce bittersweet chocolate
¼ cup chopped fresh cilantro
Instructions
Microwave broth and tomatoes in a 2-quart Pyrex measuring cup or other microwave-safe container on high power until steamy hot, about 5 minutes.
Meanwhile, heat oil in a Dutch oven or small soup kettle over medium-high heat. Add onions and peppers; sauté until soft and golden brown, about 5 minutes. Add chili powder, cumin, and oregano: sauté until fragrant, a minute or so. Add beans and hominy along with hot broth mixture. Bring to a simmer, reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in garlic, chocolate, and cilantro, simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes if there’s time. Adjust seasonings, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/black-bean-hominy-chili/