Vegan Hominy & Bean Stew
1 tablespoon canola oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 cloves garlic, minced
1 (15 ounce) can hominy, drained and rinsed
1 (15 ounce) can pinto beans
1 (4 ounce) can mild green chiles
2 cups no chicken or vegetable broth
2 medium tomatoes, chopped
2 tablespoons chili powder
1 teaspoon cumin
salt, to taste
2 cups fresh spinach, chopped
cilantro leaves, for garnish
chili peppers, to taste, optional
1. Heat oil in a Dutch oven or other large pot over medium heat. Add onions and and cook, stirring occasionally, until soft. Add carrots and garlic and heat for another minute or two.
2. Add hominy, beans and chiles and stir. Add broth, tomatoes, cumin, chili powder and salt. Bring to a boil, then reduce heat. Simmer until carrots are soft, about 15 minutes.
3. Stir in spinach and cook another 2 or 3 minutes, until spinach is wilted but still bright green. Taste and adjust spices. Scoop into bowls and garnish with cilantro leaves.
Source of recipe: I had some ingredients on hand and combined them to come up with this.