White Bean And Hominy Chili - cooking recipe

Ingredients

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

Preparation

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