Spicy vegetable chili with beans

Ingredients:

• 3 cans (425g each) kidney beans - red, black, pinto, or any other to your taste (drained, do not rinse)
• 1 can (425g) white hominy corn, drained but not rinsed
• 3 tablespoons of vegetable oil
• 3 tablespoons tomato paste
• 1 chipotle pepper in adobo sauce, mashed thoroughly with a fork
• 3 tbsp. chili powder
• 1 teaspoon dried oregano
• 2 jars (450g each) mild fresh salsa (about 3 1/2 cups)
• 1 cup long-grain white rice
• 1/4 cup apple cider vinegar
• Submission optiontortilla chips with pickled jalapeño slices

Preparation:

1. Heat the oil in a medium saucepan over medium heat. Add the tomato paste and cook for about 90 seconds, stirring constantly with a heatproof spatula or flat wooden spoon, until the paste darkens and becomes fragrant. Add the chipotle peppers, chili powder, and oregano and cook, stirring, for 1 minute.
   
   Stir in fresh salsa (pico de gallo sauce) and 1.25 cups of water. Add the beans and hominy corn. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
2. Meanwhile, bring 1.5 cups of water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat, and simmer, covered, for about 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
   
   Remove the chili from the heat, stir in the apple cider vinegar, and let sit for 1 minute. Fluff the rice with a fork, divide among 6 bowls, and top with the vegetable chili. Serve with pickled jalapeños and tortilla chips, if desired. wheat tortilla.