Healthy Black Bean Hominy Chili Recipes

HEALTHY BISON CHILI

Healthy Bison Chili image

Provided by Kelsey Nixon

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

Ingredients

3 poblano peppers, seeded and diced
2 medium onions, diced
2 teaspoons vegetable oil
2 pounds lean ground bison
6 tablespoons Mexican chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can red kidney beans, drained and rinsed
One 15.5-ounce can white hominy, drained and rinsed
One 8-ounce container low-fat sour cream, optional
1/2 cup shredded low-fat cheese, optional
1/2 cup fresh cilantro leaves, optional
1/2 medium red onion, finely chopped, optional
Lime wedges, for serving, optional
Avocado, diced, for serving, optional

Steps:

Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

HOMINY BEEF CHILI

Hominy Beef Chili image

Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 6h25m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large sweet red pepper, finely chopped
1/2 cup chopped onion
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups frozen corn
Optional: Shredded cheddar cheese and sour cream

Steps:

In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

Nutrition Facts : Calories 401 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 714mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein.

BLACK BEAN HOMINY CHILI

Black Bean Hominy Chili image

Canned white or yellow hominy adds wonderful corn flavor and color. This is even better is it's allowed to sit for a day and get rewarmed. *Serve this chili as "Chili Burritos" by wrapping in tortillas with green onions, shredded sharp cheddar cheese, cilantro, sour cream and salsa for a great 2nd meal!

Provided by TishT

Categories Black Beans

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 lb dried black beans
4 tablespoons olive oil
6 large garlic cloves, minced
2 large yellow onions, coarsely chopped
1/4 cup chili powder
1 teaspoon red pepper flakes
1 1/2 tablespoons sugar
3/4 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 (28 ounce) can crushed tomatoes in puree (diced ok too)
2 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) can water
1 (14 1/2 ounce) can hominy, drained (white or yellow)
1 teaspoon ground pepper
1 teaspoon salt (optional)
1 -2 tablespoon cornmeal (for thickening optional)

Steps:

Pick over the beans for any debris. Rinse the beans and set aside.
In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender. Add the hominy and pepper.
Taste for salt and add if necessary. Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
Can keep covered in the refrigerator for up to 7 days.

VEGETARIAN HOMINY CHILI WITH BEANS

Vegetarian Hominy Chili With Beans image

Adapted from a Cooking Light recipe I found years ago. This is QUICK, HEARTY and DELICIOUS, which is great considering it can be made in less than 30 minutes, simmer time included. Pretty much Involves peeling some garlic and opening cans, but of course, you can use fresh tomatoes and pre-soaked beans if you want. The hominy adds a great texture, as does the TVP if you choose to include it. Like most chili it tastes even better the next day and freezes well. Serve with sour cream and sprinkle with a good sharp shredded cheddar.

Provided by Little Tomato

Categories Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
3 -4 fresh garlic cloves, crushed
1 teaspoon ground cumin
1 (15 ounce) can hominy
1 cup kidney bean, rinsed
1 cup black beans, rinsed
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can stewed tomatoes, undrained and chopped a bit
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
8 ounces textured vegetable protein (I use TVP that comes in larger chunks as it has a chewier texture, but you can use any kind.)
1/2-1 cup water or 1/2-1 cup vegetable broth, as needed

Steps:

Saute garlic in the canola oil in a large sauce pan or small pot.
Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
Garnish with cilantro, shredded cheddar cheese, sour cream.

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