Sunday, December 11, 2011

White Bean & Hominy Chili

So, I was really indecisive about what to make for a soup this week.  I usually try to make a batch every week to warm my little cold bones on these frigid winter nights.  Once again, Cooking Light, provided a twist on chili I never would have thought of.  I did some altering since a.)  I couldn't find some of the ingredients in my local grocery store and b.) I thought it might be nice to add a couple of ingredients.  It was originally a vegetarian dish, but I decided I wanted to add pork sausage, but you could definitely make this dish without the meat! I was not disappointed! (although it changed the caloric intake, but it is a very filling and healthy meal otherwise!)

White Bean and Hominy Chili
  • 2 (15 oz.) can cannellini beans or white beans, drained, rinsed, and divided
  • 1 Tbsp. olive oil (didn't need for this batch since I had the pork sausage grease to saute veggies)
  • 1 (4 oz.) meatless Mexican chipotle sausage, finely chopped (no idea where to find this) (substituted 1/2 pound pork sausage and fried that with 2 chipotle peppers in adobe sauce)
  • 1 1/2 cups chopped white onion
  • 2 garlic cloves, minced
  • 2 poblano chiles, seeded and chopped
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 1/2 c. water (I doubled this since I like to have my soup a little more soupy, not casserole-like)
  • 2 Tbsp.  oregano (fresh or dried)
  • 2 tsp. hot pepper sauce (Tabasco works just fine)
  • 1 (15.5 oz.) can white hominy, drained and rinsed
  • 2 (14 oz.) cans diced tomatoes with chiles (this was added)
  • 2 Tbsp. thinly sliced green onions
  • 2 Tbsp. chopped fresh cilantro
  • 8 lime wedges
1.  Mash 2/3 cup of beans with fork. 
2.  Heat large Dutch oven over medium heat.  Add sausage and saute for 4-5 minutes.  Add onion, garlic, and poblano chiles; saute 6 minutes.  
3.  Add chile powder and cumin; stir and blend constantly for 30 seconds.
4.  Add mashed beans, whole beans, water, oregano, Tabasco, and hominy.
5.  Bring to a boil.  Cover, reduce heat, and simmer for 20 minutes or until slightly thickened.
6.  Garnish your serving of chili with a touch of cilantro and green onions with your lime wedge.

So, the next time you want to add a little spice (or rather, change it up), try your chili a different way, Mexican style. :)

Serving size is 1 1/2 cups.

Cooking Light's Nutritional Facts:
Muy bien, mis amigos! :)
Calories: 261
Fat: 6.1 grams
Protein: 14.4 grams
Carbs: 41.4 grams
Fiber: 9.7 grams
Sodium: 596 mg.

My Nutritional Facts for my Recipe's version: (these are approximate)
Calories: 600 (due to the pork sausage)
Fat: 25 grams
Protein: 33 grams
Carbs: 61 grams