Black-and-White Chili

• 1 onion, chopped
• 1 green pepper, diced
• 2 garlic cloves, minced
• 1 T. oil
• 1 T. chili powder
• 2 t. cumin
• 1/8 t. ground red pepper
• 1 28 oz. can diced tomatoes
• 1 15.5 oz. can black beans, rinsed and drained
• 1 15 oz. can hominy, rinsed and drained
• 1 c. chicken broth
• 1/4 c. cilantro
• 1/4 c. shredded cheddar cheese

Cook onion, bell pepper, and garlic in oil in a Dutch oven over medium-high heat until tender, 10 minutes.

Stir in chili powder, cumin, and ground red pepper.  Add tomatoes, black beans, hominy and broth; cook 10 minutes.  Stir in cilantro.  Sprinkle each serving with 1 T. cheddar cheese.

Serves 6 (1 c.).

VERDICT:  Easy, easy, easy.  And not bad, despite some minor substitutions on my part (water for broth, yellow pepper for green, no cheese).  Keep.