Recipe for Vegetable Posole Chili 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl canola oil
1 med yellow onion, chopped (1 cup)
1 lrg red or green bell pepper
seeded and chopped, (1 cup)
2 x cloves garlic, minced
28 oz canned crushed tomatoes
15 oz canned hominy, drained
15 oz canned red kidney beans, rinsed and drained
14 oz canned stewed tomatoes
1/2 cup water
1 tbl dried oregano
2 tsp chili powder, up to 3
2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
Instructions:
Instructions: 6 SERVINGS VEGAN

Posole is a Southwestern stew of hominy (dried corn), vegetables and spices.

This meatless version is spiced up like a pot of chili, posoles Tex-Mex cousin. Top with your favorite chili toppings.

In large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic, and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add crushed tomatoes, hominy, beans, tomatoes, water and dried seasonings. Cook over low heat, for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes before serving.

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