Pinto Bean Hominy Chili
1/2 large red onion, chopped
2-3 cloves garlic, minced
1 medium large poblano pepper, chopped
1 medium green pepper, chopped
1/2 pint mushrooms, chopped
1 chayote squash, chopped (can sub zucchini)
1 chipotle chili, diced (omit if you want it less spicy)
2 cans pinto beans, rinsed and drained
1 can hominy, rinsed and drained
1 can diced tomatoes
2 squares dark chocolate (with chilis if you have it)
Red wine vinegar
Spice blend (salt, pepper, cumin, coriander, chili powder, garlic powder)
Saute the onions and peppers in a large stock pot for 2-3 minutes. Add garlic and saute for another 3-5 minutes until the onions are turning translucent. Use water or red wine vinegar to deglaze the pan as you saute.
Add the mushrooms, squash and chipotle. Saute for another 3-5 minutes. Add the dark chocolate and spice blend. Stir to combine.
Add the beans, hominy and tomatoes. Stir until combined. Saute on very low heat for at least 15 minutes to let the flavors blend.
Serve the next day if possible.