Hominy and Kidney Bean Chili
This protein-rich vegetarian chili is sure to keep you warm till spring.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon granulated garlic
1/8 teaspoon ground cinnamon
1 teaspoon dried oregano
2 cans (14.5-oz) diced tomatoes with green chiles, in liquid
1 can (15-oz) hominy, drained, rinsed
1 can (15-oz) red kidney beans, drained, rinsed
2 medium zucchini, cut into chunks
Salt and freshly ground black pepper
1 cup roasted red bell pepper, diced
¼ cup fresh cilantro
Preparation
1. In a heavy 4-quart Dutch oven, heat oil. Stir in onion and cook over medium-high heat, stirring frequently, till it softens, 2 to 3 minutes.
2. Lower heat to medium. Stir in chili powder, cumin, garlic and cinnamon; cook for 1 minute. Stir in oregano. Add tomatoes, hominy, beans and zucchini. Season to taste with salt and pepper. Bring to a boil.
3. Cover, reduce heat and simmer till zucchini is tender but still firm, 8 to 12 minutes. Stir in red pepper and cilantro just before serving. Ladle into bowls and top with lime wedges and cheese.
This recipe is reprinted with permission from Whole Grains for Busy People by Lorna Sass, ©2009, published by Clarkson Potter/Publishers, a division of Random House, Inc.
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Comments
This chili was wonderful!
This chili was wonderful! The textures and mix of ingredients was so surprisingly right and so super satisfying. Don't even think about skipping the cilantro and lime wedges; they're like "icing on the cake."
I host a weight loss
I host a weight loss challenge and I served this to them last week as a healthy meal. I love chili and make it often. I believe this is the best chili I have ever eaten. Everyone in my group loved it and one person said they were eating veggies they had never eaten before and loving them. Thank you so much for this recipe.
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