Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
Can be made ahead of time.
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Perfect Hominy-White Bean Chili
Cookbook
Slow Cooker Size: 4 to 6 quart
Hominy—dried corn kernels from which the germ and the hull have been removed—has a natural affinity for chili spices. Canned hominy has been reconstituted and is ready to eat. For a less spicy chili, omit the jalapeño.
Yield : Serves 4 to 6
Cooking Time : 6 to 8 hours
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder, or more to taste
- 1 jalapeno chile (optional), seeded and chopped
- One 14.5-ounce can crushed tomatoes
- 3 cups slow-cooked or two 15.5-ounce cans navy or other white beans, drained and rinsed
- One 16-ounce can hominy, drained and rinsed
- 1½ cups water
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
Directions
1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.
2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the jalapeño, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.
3. Just before serving, stir in the cilantro and taste to adjust the seasonings.
© 2004 Robin Robertson
Nutritional Information
Nutrients per serving
This recipe serves 6.
257 kcal
14 % daily value
16 % daily value
1 % daily value
858 mg
98 mg
12 g
2 g
10 g
46 g
0 mg
654 mg
1 g
4 g
32 % daily value
