White Bean And Hominy Chili Recipes

WHITE CHILI WITH HOMINY

White Chili with Hominy image

To make this chili a day ahead, cool, cover and chill after removing from the heat. The next day, reheat over low heat; add the sour cream, half-and-half and cilantro just before serving. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
1 can (15-1/2 ounces) white hominy, drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
1 cup sour cream
1/3 cup half-and-half cream
2 tablespoons minced fresh cilantro, divided

Steps:

In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 308 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1111mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

WHITE BEAN AND HOMINY CHILI

White Bean and Hominy Chili image

Make and share this White Bean and Hominy Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegan

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium red bell peppers or 1 medium green bell pepper, cut into short, narrow strips
2 medium sweet potatoes, peeled and diced
2 cups water
1 (16 ounce) can great northern beans, drained and rinsed
1 (16 ounce) can whole white hominy
1 (16 ounce) can salt-free diced tomatoes, undrained
1 cup frozen corn kernels, thawed
1 (4 ounce) can chopped mild green chilies (or 1 to 2 chopped canned chipotle chiles in adobo)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro or 1/4 cup parsley
salt
dried red pepper flakes

Steps:

Heat the oil in a big soup pot; add in the onion; saute over med-low heat until translucent.
Add in the garlic; continue to saute until onion is golden.
Stir in bell pepper, sweet potatoes, and water; bring to a rapid simmer, then decrease the heat.
Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10-15 minutes.
Add in the beans, hominy, tomatoes, corn, chiles, cumin, and oregano; simmer gently for 20-25 minutes.
Stir in cilantro, and taste first before adding any salt.
Add red pepper flakes if desired.
The stew should have the consistency of a thick chili, moist, but not soupy.

Nutrition Facts : Calories 279.3, Fat 3.9, SaturatedFat 0.6, Sodium 580, Carbohydrate 54.6, Fiber 10.5, Sugar 8.7, Protein 10.2

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