Ingredients
1 large onion, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
3 meidum carrots, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 can (28 oz) crushed tomatoes, undrained
1 can (16 oz) hominy, rinsed and drained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) chick peas, rinsed and drained
2 cups water
1 can (8 oz) tomato paste
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon gound cumin
2 teaspoons dried thyme
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation
In a dutch oven, saute the onions, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until heated through.
