Amy's chili with hominy (vegan)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 28 oz can crushed tomato | |
| 2 | cans | Pinto beans |
| 1 | can | Garbonzo beans |
| 1 | can | Hominy |
| 1 | small | Can (4.5oz maybe?) tomato |
| Paste | ||
| 1 | small | Can green chili peppers (she |
| Says they often come in | ||
| Short tins of a | ||
| Couple ounces) | ||
| 2 | Chopped onions | |
| 2 | Chopped zucchini | |
| 1½ | tablespoon | Chili powder |
| 1 | To 2 tsp cumin | |
| 2 | Cloves af garlic (or 2/4tsp | |
| Garlic powder) | ||
| 1 | teaspoon | Molasses |
Directions
Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart." Enjoy!
Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea.
Posted by ksp1@... (Kimberly Phillips) to the Fatfree Digest [Volume 13 Issue 6] Dec. 6, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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