Perfect Hominy-White Bean Chili

Name: Perfect Hominy-White Bean Chili
Cook time: 6 min
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

Chef

Robin Robertson

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Cookbook

Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

Published by Harvard Common Press

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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.

Serves4 to 6

Cooking Time6 min

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, high fiber, high-calcium, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Mealdinner

Moodblue, stressed

Taste and Texturegarlicky, herby, hot & spicy

Type of Dishcasserole

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

Instructions

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.
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.
Just before serving, stir in the cilantro and taste to adjust the seasonings.