Vegetarian Chili

INGREDIENTS
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 jalapeno chili pepper, finely chopped
1 1/2 – 2 teaspoons cumin
1/4 teaspoon finely ground red chili powder or cayenne pepper
15 ounce can pinto beans, black beans, or kidney beans, drained
28 ounce can diced tomatoes, with liquid
6 ounce can tomato paste
1 cup canned white hominy, drained
3/4 cup frozen corn kernels
3/4 cup frozen okra slices
2 tablespoons chopped fresh cilantro (optional)

DIRECTIONS
1. Heat oil in a large, deep pan over medium heat.
2. Add onion, garlic and jalapeno chili. Sauté for 1 to 2 minutes, but do not let garlic turn brown.
3. Add cumin, beans, tomatoes, tomato paste, hominy, corn, and okra. Stir to combine.
4. Cook for about 15 minutes, until mixture is well-heated and flavors are blended.
5. Serve in bowls, and top with cilantro, if desired.
Variation: Serve chili over macaroni or couscous.

Yields 6 Servings

Recipe from The Teen’s Vegetarian Cookbook, by Judy Krizmanic

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