1 quart vegetable broth- 1 can (14.5 ounces) petite-diced tomatoes
- 1 tbsp. vegetable oil
- 1 large onion, cut into medium dice
- 1 bell pepper, cut into medium dice
- 3 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. 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
- 1/4 of chopped fresh cilantro
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 broth and tomatoes . 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.
