White Bean and Hominy Chili

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White Bean and Hominy ChiliRecipe
Photo: Johnny Autry; Styling: Leigh Ann Ross

Vegetarian chipotle sausage packs quite a punch, adding savory depth to the entire pot.

Serves 4 (serving size: 1 1/2 cups)

Ingredients

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2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided
1 tablespoon olive oil
1 (4-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped
1 1/2 cups chopped white onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 cups water
2 tablespoons chopped fresh oregano
2 teaspoons hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1 (15.5-ounce) can white hominy, rinsed and drained
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
8 lime wedges

Preparation

Hands-on: 20 Minutes
Total: 40 Minutes

1. Mash 2/3 cup beans with a fork.

2. Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges.

Created date

November 2011

Nutritional Information

Calories 261
Fat 6.1 g
Satfat 0.6 g
Monofat 3 g
Polyfat 1.6 g
Protein 14.4 g
Carbohydrate 41.4 g
Fiber 9.7 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 596 mg
Calcium 89 mg