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"We're starting out with a really rich and delicious and flavorful chili that's meat-free!" says Rach. "So, you can serve this to your friends who are vegetarian. You can even make it vegan, if you skip the queso fresco topping. But, I love the flavor of this chili!" It includes chipotle paste, ancho chili powder, cumin, oregano and cinnamon, as well as roasted poblanos, semi-dried tomatoes and fire-roasted tomatoes. And it's so easy to make!
Char the peppers under hot broiler with onion and garlic and cool to handle. Peel peppers and chop all the roasted ingredients.
Place oil in a chili pot or Dutch oven and combine roasted ingredients with chipotle paste, ancho chili powder, cumin, oregano and cinnamon.
Add broth and scrape up browned bits on the bottom of the pan. Add semi-dried tomatoes, fire-roasted tomatoes, hominy and black beans. Simmer 15 to 20 minutes.
Garnish the chili with your choice of toppings, your faves, and enjoy.