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White Bean and Hominy Chili

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 40 mins
Yield

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

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.