Black Bean/Red Bean Chili

• 2 tsp. olive oil
• 1 medium-sized yellow onion, chopped
• 1 medium-sized red bell pepper, chopped
• 2 large carrots, chopped
• 2 large cloves garlic, minced
• ¼ cup hot or mild chili powder, or to taste
• 1 tsp. ground cumin, or more to taste
• 1 28-oz. can crushed tomatoes
• 2 15.5-oz. cans black beans, drained and rinsed
• 1 15.5-oz. can pinto beans, drained and rinsed
• 1 Tbs. honey or maple syrup
• 2 5.5-oz. cans diced green chiles
• 1 ½ cups water
• 1 14.5-oz. can hominy, drained and rinsed
• ½ cup cooked corn kernels (fresh or frozen), as garnish, optional

Heat oil in large pot over medium heat. Add onion, bell pepper, carrots and garlic. Cover and cook to soften the vegetables, 5 to 7 minutes. Stir in chili powder, cumin, tomatoes, beans, honey, chiles and water. Bring to a boil, and reduce heat to low. Cook until vegetables are tender and chili is thick, about 45 minutes. Stir in hominy, and cook to warm through.

 

To serve, ladle into bowls, and garnish with corn kernels, if desired.  

 

Serves 6; 380 calories.

 

VERDICT:  Not going to set the world on fire, but straightforward and incredibly easy.  Keep.