1/4 c. olive oil
1 medium red onion, diced
1 tsp salt
1/2 tsp pepper
2 tbsp RawSpiceBar's Chili Powder
2 poblano peppers, seeded and diced
1 zucchini, quartered and sliced
4 medium carrots, diced
2 15 oz. cans hominy, rinsed and drained
2 15 oz. cans pinto beans, rinsed and drained
1 14.5 oz. can fire-roasted diced tomatoes
4 c. vegetable broth
2 tbsp fresh lime juice
Directions1. Add olive oil to a large pot over medium heat. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes.
2. Stir in RawSpiceBar's Chili Powder and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes.
3. Add the poblano peppers, zucchini, and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
4. 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. Stir in the lime juice and season to taste.