Perfect Hominy-White Bean Chili

Recipe by: Robin Robertson | from Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

Cookstr

Course: Main Course

Total Time: Half Day

Skill Level: Easy

Cost: Inexpensive

Hominy—dried corn kernels from which the germ and the hull have been removed—has a natural affinity for chili spices. Canned hominy has been reconstituted and is ready to eat. For a less spicy chili, omit the jalapeño.

Yield: Serves 4 to 6

INGREDIENTS

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tablespoon chili powder, or more to taste
1 jalapeno chile (optional), seeded and chopped
One 14.5-ounce can crushed tomatoes
3 cups slow-cooked or two 15.5-ounce cans navy or other white beans, drained and rinsed
One 16-ounce can hominy, drained and rinsed
1½ cups water
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.

2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the jalapeño, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.

3. Just before serving, stir in the cilantro and taste to adjust the seasonings.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6.

Calories 257kcal (13%)

Calcium 139mg (14%)

Vitamin C 9mg (16%)

Vitamin A 45mcg RAE (1%)

Potassium 858mg

Magnesium 98mg

Protein 12g

Sugar 2g