1 quart vegetable broth 1 can (14.5 ounces ) petie-diced tomatoes
1 generous tablespoon olive oil
1 medium - large onion , cut into medium dice
1 bell pepper (color choice is yours) cut into small dice
3 tablespoons chili powder
1 teaspoons each ground cumin and oregano
2 cans (15.5 ounces each) drained black beans
2 cans (15 ounces each) drained hominy
3 large garlic cloves , minced
1 ounce bittersweet chocolate (optional)
1/4 chopped fresh cliantro
Microwave broth and tomatoes in a 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 ; saute until solf and golden brown , about 5 minutes . Add chili powder , cumin and oregano ; saute until fragrant , a minute or so . Add beans and hominy along with hot broth mixture . Bring to a simmer , partly covered , until vegetables are tender and flavors have blended , about 20 minutes . Stir in garlic , chocolate (optional) and cilantro and simmer a couple of minutes to blend flavors . Turn off heat and let stand a few minutes . Adjust seasoning and serve .
Makes 4-6 serving.
