Quick Hominy & Black Bean Chili
4 tablespoons hulled pumpkin seeds
1. In a small dry skillet, toast pumpkin seeds over low heat, stirring, until they pop, about 3 minutes. Set aside. 2. Using tongs, toast tortillas one at a time directly on a burner (gas or electric) set at medium heat; turn frequently until golden, 30 to 60 seconds. Cut into 1/4 inch wide strips. Set aside. 3. In a medium saucepan, combine tomatoes and 1/2 cup scallions; bring to a simmer over medium heat. Cook for 2 minutes. Add beans and hominy; cook, stirring occasionally, for 5 minutes. 4. Reduce heat to low. Stir reserved tortilla strips and 2 tablespoons pumpkin seeds into chili. Season with salt and pepper. Divide among 4 wide soup plates and sprinkle with remaining 1/4 cup scallions and 2 tablespoons pumpkin seeds. Serve immediately.
Contributor: Eating Well, September 1997
Yield: 4 servings
Preparation Time: 0:00
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