Often times in life, we come to a fork in the road. We have two very different roads we can do down. Often {I hope} they’re both appealing in their own way. To move forward on one, means you have to sacrifice things from the other. Sometimes you can see a little bit further down one path; maybe it’s the more stable, predictable road and the other is a giant risk that you will only know one step at a time.
It might be taking that new job that leads to a career change. Or buying that first house you’ve been dreaming about. Or moving somewhere completely new. Or taking that vacation you’ve been planning in your head for years.
Whatever the decision, I know we have all felt it at one time or another. It’s exciting, terrifying and confusing all at the same time.
My husband and I have made several big risks in our lives and marriage. We’ve moved across the country and across state lines, gone back to school, changed jobs and both traveled and lived abroad. Each experience has changed us in a different way. We’ve also passed-up opportunities when we felt it wasn’t the best decision at the time. Either way, the decisions are never easy to make and you can only hope for the best!
Maybe it’s this soup that got me thinking all philosophically. It was in my recent Food Network Magazine. I dismissed it, thinking it contained too many unique ingredients and continued flipping the pages. My husband caught a glimpse of it, made it very clear that it would be something he would like to try and felt we could adjust the intimidating ingredient list to suit our preferences.
Sure, this wasn’t anything life-changing…well, actually, maybe it was. After 3 grocery stores and a bit of frustration, I found hominy…and I have a feeling I will be using it a lot more in the future. This soup is spicy, hearty and the hominy adds a subtle, yet unmistakable touch, that you’re sure to keep going back for more.
Vegetarian Green Chili
by Simply Life
Adapted from Food Network
Keywords: entree soup/stew side vegetarian beans potatoes Southwest
Ingredients
- 2 tbs. olive oil
- 1 onion, diced
- 1 jalapeno pepper, seeded and diced
- 1 green pepper, cleaned and diced
- 1 Yukon gold potato, peeled and diced
- 2 garlic cloves, diced
- Chili powder, to taste
- Cumin, to taste
- Oregano, to taste
- Salt and pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
- 1 can white hominy, drained and rinsed
- 1 bunch cilantro, roughly chopped
- 3/4 – 1 cup shredded cheddar cheese
Instructions
1. Heat oil in large pot over medium-high heat. Add onion, peppers and potato, and cook until softened, about 5 minutes. Add garlic and cook additional minute. Stir in chili powder, cumin, oregano, salt and pepper.
2. Add broth and bring to a boil. Reduce heat to a simmer. Add in hominy, half the cilantro and simmer for 30 minutes. Serve in bowls, top with additional cilantro and shredded cheese, and enjoy!
