3 Bean Hominy Chili

3 Bean Hominy Chili



Prep Time: 20 Min

Cook Time: 45 Min

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1. In a large saucepot, begin heating the EVOO on medium heat. Once heated, add the onion, celery, pepper, and a good pinch of sea salt. Stir and cook 5 – 7 minutes until veggies have started to cook down.

 

1. Stir in the tomato paste and the first batch of spices. Continue to cook 3 minutes.

 

1. Pour in the crushed tomatoes, veg stock, cold water, hominy, and all 3 varieties of beans. Stir and wait for the chili to boil. Once bubbly, fold in the second set of spices, cover, and reduce heat to medium low. Simmer for 25 minutes.

 

1. Remove cover, stir, and continue to simmer 5 or so minutes allowing liquid to reduce a little.

 

1. Taste and adjust salt if desired. Serve with a garnish of fresh cilantro, sprinkling of shard cheese, or dollop of sour cream.

                     Grocery List

• 3 Tbsp. EVOO
• 1 Yellow Onion, chopped
• 2 Bell Peppers, chopped
• 2 stalks Celery, chopped
• 2 Tbsp. Tomato Paste
• Spices1
  
  • 1/2 Tsp. Chili Powder, Garlic Powder, Onion Powder, Red Pepper Flakes, Cumin
• 796ml can Crushed Tomatoes
• 2 C Cold Water
• 1 C Low Sodium Vegetable Stock
• 540ml can Romano Beans, drained & rinsed
• 540ml can Pink Beans, drained & rinsed
• 540ml can Black Beans, drained and rinsed
• 2 C Canned White Corn Hominy, rinsed
• Spices2
  • 1 Tbsp. Chili Powder, ½ Tbsp. Garlic Powder, ½ Tbsp. Onion Powder, ½ Tsp. Turmeric, ½ Tsp. Cumin, ½ Tsp. White Pepper, 1 ½ Tsp. Sea Salt

• Sea Salt