Hominy and Kidney Bean Chili

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon granulated garlic

1/8 teaspoon ground cinnamon

1 teaspoon dried oregano

2 cans (14.5-oz) diced tomatoes with green chiles, in liquid

1 can (15-oz) hominy, drained, rinsed

1 can (15-oz) red kidney beans, drained, rinsed

2 medium zucchini, cut into chunks

Salt and freshly ground black pepper

1 cup roasted red bell pepper, diced

¼ cup fresh cilantro

Preparation

1. In a heavy 4-quart Dutch oven, heat oil. Stir in onion and cook over medium-high heat, stirring frequently, till it softens, 2 to 3 minutes.

2. Lower heat to medium. Stir in chili powder, cumin, garlic and cinnamon; cook for 1 minute. Stir in oregano. Add tomatoes, hominy, beans and zucchini. Season to taste with salt and pepper. Bring to a boil.

3. Cover, reduce heat and simmer till zucchini is tender but still firm, 8 to 12 minutes. Stir in red pepper and cilantro just before serving. Ladle into bowls and top with lime wedges and cheese.