Thursday, October 24, 2013

Hominy and White Bean Chili

'Tis the season for chicken and white bean chili recipes to float around, am I right? I was searching for a vegetarian version of the popular dish, and found this recipe on the Cooking Light website. There are a few differences though, namely it's not a while chili, there is a broth base, not a creamy one. This recipe also calls for hominy, an interesting, different addition to chili, and finally, it has a bright, lighter flavor profile from the cilantro and fresh lime.

The only change I made to this recipe was omitting the field roast faux sausage/soy-chorizo it called for. I felt like the beans provided enough protein, and I'm doing my best to avoid most processed meat substitutes. Not only is it cheaper, but I feel better about the least processed ingredients as possible in our diet. Lastly, I also added some chopped yellow bell peppers, just because I had two one hand that needed to be used up asap. I think the only change I might make in the future, would be to add some chunks of avocado to the top, and a nice dollop of light sour cream (and un-veganize it).

Hominy and White Bean Chili
adapted from Cooking Light

4 c. cooked cannelini beans (or 2 15 oz. cans)
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 poblanos, seeded and diced
2 yellow bell peppers, seeded and diced
2 tsp. chili powder
2 tsp. ground cumin
1 1/2 c. vegetable stock
1 tsp. dried oregano
2 tsp. hot sauce (we love Cholula)
1 15 oz. can hominy, drained

sliced green onion
chopped cilantro
lime wedges
avocado chunks
sour cream
shredded Monterrey Jack cheese

Heat a large Dutch oven over medium heat, add oil, bring to temperature.
Add onions, saute' for 3-4 minutes, until edges begin to brown, add garlic, poblanos and yellow bell peppers, saute' for another 5 minutes. 
Add chili powder and cumin, stir to toast spices, add vegetable stock, oregano, hot sauce and hominy. 
Add half of the beans to the pot, mash the remaining half with a fork, then add to the pot.
Bring to a boil, cover, reduce heat and cook for 20 minutes. 
If desired, add onion and cilantro to the pot, or reserve for topping.
Ladle chili into bowls, top with garnishes and serve immediately.

1 comment:

Joanne said...

You and I must be thinking alike because I made this a few weeks ago! I added the sausage but honestly, I'm beginning to think all meat substitutes make me gag because I wasn't into it. So I ate around it.