Vegetarian chipotle sausage packs quite a punch, adding savory depth to the entire pot.
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
How to Make It
Mash 2/3 cup beans with a fork.
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.
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.
Couldn't find the vegitarian sausage, but did find chorizo sausage - and chopped one up nice and small.
Kept the veins and seeds of the poblano
Used 2 tbls of hot sauce, and then sprinkles some habanero sauce on the top.
Didn't have fresh cilantro or oregano - i used dried.
The lime was a nice touch at the dining time as well.
Overall, a tasty recipe, and not too long to make
I made this chili just as called for in the recipe, and served it with cornbread. I'm vegetarian, but my husband loves meat (especially chorizo) and is not usually keen on vegetarian chili - but he LOVED this recipe! I'll definitely make it again - good for every day.
On the first attempt this chili dish was great! It's very hearty and satisfying and has a nice spicy kick and not difficult to make. This is a personal preference but next time I won't use fresh oregano, the other spices and garnishes add sufficient flavor. I also think it will add a bit of ground beef to the next batch just to see how it will turn out. Overall though this is a great, light, filling and tasty recipe.
Hearty & very easy, great for an unseasonably cold & rainy day. Made to recipe non-vegetarian only because we were using what we had on hand (pork chorizo sub for meatless & chicken broth sub for water). Also blackened the poblano over flame, peeled then seeded & chopped. Served with wedges of cheese quesadilla. Pretty good.
Delicious just as published, check out my blog for a full review as well as some info on Poblano/Pasilla peppers. http://www.dishoverdinner.com/2013/01/white-bean-and-hominy-chili_2.html#!/2013/01/white-bean-and-hominy-chili_2.html
You really won't miss the meat. Super hearty meal that works well in slow cooker. I subbed in beer for the water, which I think enhances the spice. This has a nice burn to it but if you are cooking for someone with an adversion to spicy food, I'd pick another recipe.
I didn't really expect much from this recipe but my husband really wanted to make it so I indulged him and I'm so glad I did! This turned out to be extremely quick, filling and flavorful. I'm not into fake meat so I just added a second can of hominy and it worked perfectly. Plus hominy is such a great texture and I don't use it nearly enough when I cook. It was a bit thicker than I'd thought it would be so I had to add some extra water to thin it out the next day but overall, this recipe was a huge success!