Submitted by Mike Malast, tuba

This is a wonderfully delicious vegetarian chili!


  • 1 tbsp. oil
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 1 can (15oz) black beans
  • 1 can (15.5oz) hominy
  • 1 can (14.5oz) diced tomatoes with chilies
  • 1 cup winter squash
  • 1 can (15oz) vegetable broth
  • 1 cup fresh cilantro, chopped


  • Heat oil and sauté onions and garlic about four minutes.
  • Add the rest of the ingredients.
  • Bring to a boil. Reduce heat. Simmer 20 minutes.
  • Season to taste with fresh ground pepper.

Serve with Tortilla chips and/or any of the usual chili toppings (cheese, sour cream, onion)

Note 1: Squash can be in chunks (fresh), a frozen brick of winter squash, or a can of pumpkin. The latter two will serve to thicken the chili.

Note 2: This meatless chili is a balanced, complete dish due to the use of beans and hominy.

Source: Dana Jacobi via the STL Post-Dispatch