Perfect Hominy-White Bean Chili
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
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
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
Taste and Texturegarlicky, herby, hot & spicy
Type of Dishcasserole
- 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
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.
2004 Robin Robertson