Slow Cooker Hominy-spiked Light Chili

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 large eggplant, peeled and cubed
• 2 tablespoons oil
• 2 onions, diced
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 (14 ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 cups beans, cooked and drained
• 1 (15 ounce) can hominy, drained and rinsed
• 1 green bell pepper, seeded and diced
• 1 jalapeno pepper, seeded and minced
• 1 1/2 cups vegan monterey jack cheese
• avocado, sliced (optional)
• vegan sour cream (optional)

Recipe

• 1 place peeled and cubed eggplant in a strainer and sprinkle liberally with salt. let sit for 30-60 minutes, then rinse with cold water and pat dry.
• 2 heat oil in a skillet over medium-high heat. add eggplant and saute until lightly browned. when done, move to slow cooker.
• 3 reduce heat to medium and add onions to skillet, adding more oil if needed. saute about 3 minutes, or until tender.
• 4 add garlic, cumin, and oregano and saute for 1 minute. add tomatoes and bring to a boil, then move to the slow cooker.
• 5 add vegetable broth, beans, and hominy to slow cooker and stir well.
• 6 cover and cook on low for 6 hours or on high for 3 hours.
• 7 add bell pepper and jalapeno. cover and cook on high for 20 minutes.
• 8 stir in cheese and serve. garnish with avocado and sour cream if desired.