White Bean and Hominy Chili

Name: White Bean and Hominy Chili
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 medium red or green bell pepper, cut into short, narrow strips; 2 medium sweet potatoes, peeled and diced; 2 cups water; One 16-ounce can great northern beans, drained and rinsed; One 16-ounce can whole white hominy; One 16-ounce can salt-free diced tomatoes, undrained; 1 cup frozen corn kernels, thawed; One 4-ounce can chopped mild green chilies, or 1 to 2 chopped canned chipotle chilies in adobo, more or less to taste (see Note); 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/4 cup chopped fresh cilantro or parsley; Salt to taste; Dried hot red pepper flakes to taste, optional

December 9, 2011

This offbeat chili is a pleasant introduction to whole hominy, if you’ve never tried it before. You’ll find hominy near other canned corn products on supermarket shelves.

Cooks' Note

Using chipotle chilies will give this stew a smoky flavor, and will be spicier than if using mild green chilies.

Recipe information

Yield
6 to 8 servings

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 medium red or green bell pepper, cut into short, narrow strips

2 medium sweet potatoes, peeled and diced

2 cups water

One 16-ounce can great northern beans, drained and rinsed

One 16-ounce can whole white hominy

One 16-ounce can salt-free diced tomatoes, undrained

1 cup frozen corn kernels, thawed

One 4-ounce can chopped mild green chilies, or 1 to 2 chopped canned chipotle chilies in adobo, more or less to taste (see Note)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 cup chopped fresh cilantro or parsley

Salt to taste

Dried hot red pepper flakes to taste, optional

Preparation

Step 1
Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 2
Stir in the bell pepper, sweet potatoes, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
Step 3
Add the beans, hominy, tomatoes, corn, chilies, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. You may not need any due to the canned beans and hominy. If desired, season with red pepper flakes if you are not using chipotles.
Step 4
The stew should have the consistency of a thick chili—moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so, then heat through before serving.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 228
Step 7
Total fat: 3g
Step 8
Protein: 8g
Step 9
Fiber: 9g
Step 10
Carbohydrate: 44g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 222mg

Vegan Soups and Hearty Stews for All Seasons

TagsChili Stew Soup/Stew Hominy Rice & Grains White Bean Bean and Legume Vegetable Main Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Simmer Cookbooks

Recipe information

Ingredients

Preparation

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Nutrition Information

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Recipe notes