Vegetarian Posole with Beans and Poblano Peppers

• Vegan
• Gluten free

• Produce

  • 4 Carrots, medium
  • 1 tbsp Chipotle chile* (plus more, ground
  • 1 tsp Coriander, ground
  • 2 (15-ounce cans Hominy
  • 2 tsp Oregano, dried
  • 2 (15-ounce cans Pinto beans
  • 2 Poblano peppers
  • 1 Red onion, medium
  • 1 (14.5-ounce can Tomatoes, fire-roasted
  • 1 Zucchini

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 2-inch cinnamon stick
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on ohmyveggies.com

Description

Ingredients

• 1/4 cup olive oil
• 1 medium red onion, diced
• 1/2 teaspoon salt, plus more to taste
• 2 poblano peppers, seeded and diced
• 1 zucchini, quartered and sliced
• 4 medium carrots, diced
• 1 (2-inch) cinnamon stick
• 2 teaspoons dried oregano
• 1 tablespoon ground chipotle chile* (plus more to taste)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 (15-ounce) cans hominy, rinsed and drained
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons fresh lime juice

Directions

• To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
• Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.