White Quinoa 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.

QUINOA CHILI

Quinoa Chili image

A super delicious chili which can be made vegetarian by excluding the ground beef. With its unique texture and sweet savory flavor with a hint of spice, this recipe will have your friends asking for seconds!

Provided by Gingerbreadgirlz

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 19

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1 pound extra lean ground beef
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon dried oregano leaves
1 teaspoon dried parsley
salt and ground black pepper to taste
1 cup frozen corn kernels, thawed
¼ cup chopped fresh cilantro

Steps:

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 52.8 g, Cholesterol 44.9 mg, Fat 11.5 g, Fiber 14.8 g, Protein 27.5 g, SaturatedFat 3.4 g, Sodium 704.6 mg, Sugar 2.8 g

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