This offbeat chili is a pleasant introduction to whole hominy, if you’ve never tried it before. You’ll find hominy near other canned corn products on supermarket shelves.
Recipe information
Yield
6 to 8 servings
Ingredients
1
1
2
1
2
2
1
2
1
1
Need to make a substitution?
Preparation
Step 1
Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Step 2
Stir in the bell pepper, sweet potatoes, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
Step 3
Add the beans, hominy, tomatoes, corn, chilies, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. You may not need any due to the canned beans and hominy. If desired, season with red pepper flakes if you are not using chipotles.
Step 4
The stew should have the consistency of a thick chili—moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so, then heat through before serving.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 228
Step 7
Total fat: 3g
Step 8
Protein: 8g
Step 9
Fiber: 9g
Step 10
Carbohydrate: 44g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 222mg