More Chili Recipes
In a slow cooker, combine the beans with the hominy, bell peppers, onion, carrot, garlic, mushrooms, ancho and chipotle chile powder, cumin, coriander, tomato sauce, tomato paste and water and season with salt and pepper. Cover and cook on high until the beans are tender and the sauce is thickened, about 4 hours.
Ladle the chili into bowls and serve with shredded cheddar, sour cream, chopped red onion, cilantro leaves and tortilla chips.
The chili can be refrigerated for up to 5 days.