White bean and hominy chili

2  (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided 
1 tablespoon olive oil 
1  package chorizo or andouille sausage
1 1/2 cups chopped white onion 
3  garlic cloves, minced 
2  poblano chiles, seeded and chopped 
2 teaspoons chili powder 
1 teaspoon ground cumin 
1 1/2 cups water 
2 tablespoons chopped fresh oregano 
2 teaspoons hot pepper sauce
1/2 teaspoon salt 
1  (15.5-ounce) can white hominy, rinsed and drained 
2 tablespoons thinly sliced green onions 
2 tablespoons chopped fresh cilantro 
lime wedges 

Mash 2/3 cup beans with a fork.

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges.

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