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

Garnishes:

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.