White Bean and Hominy Chili

White Bean and Hominy Chili Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
Vegetarian chipotle sausage packs quite a punch, adding savory depth to the entire pot.

Yield:

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

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 40 Minutes

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

Ingredients

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

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

December 2011
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