Source: Fresh from the Vegetarian Slow Cooker
(slightly modified by Aimee)
1 1/2 cups water
15 oz. can crushed tomatoes
2 cans (15 oz. each) white beans, drained & rinsed
(Great Northern beans work well)
15 oz. can hominy, drained & rinsed
1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno chile, seeded & chopped (optional)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
2 tsp cilantro
salt & pepper to taste
Combine all ingredients in slow cooker. Cover & cook on low 6 hours.
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