White Bean And Hominy Chili

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium red bell peppers or 1 medium green bell pepper, cut into short, narrow strips
• 2 medium sweet potatoes, peeled and diced
• 2 cups water
• 1 (16 ounce) can great northern beans, drained and rinsed
• 1 (16 ounce) can whole white hominy
• 1 (16 ounce) can salt-free diced tomatoes, undrained
• 1 cup frozen corn kernels, thawed
• 1 (4 ounce) can chopped mild green chilies (or 1 to 2 chopped canned chipotle chiles in adobo)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro or 1/4 cup parsley
• salt
• dried red pepper flakes

1. Heat the oil in a big soup pot; add in the onion; saute over med-low heat until translucent.
2. Add in the garlic; continue to saute until onion is golden.
3. Stir in bell pepper, sweet potatoes, and water; bring to a rapid simmer, then decrease the heat.
4. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10-15 minutes.
5. Add in the beans, hominy, tomatoes, corn, chiles, cumin, and oregano; simmer gently for 20-25 minutes.
6. Stir in cilantro, and taste first before adding any salt.
7. Add red pepper flakes if desired.
8. The stew should have the consistency of a thick chili, moist, but not soupy.

olive oil, onion, garlic, red bell peppers, sweet potatoes, water, great northern beans, white hominy, salt, corn kernels, green chilies, ground cumin, oregano, fresh cilantro, salt, red pepper

Taken from www.food.com/recipe/white-bean-and-hominy-chili-439677 (may not work)