White Bean and Hominy Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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