Vegetarian Hominy Chili With Beans

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
12
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Beyond the initial recipe, this is a great base to play with. I threw in some chopped onion, bell pepper, and Jalapeno with the garlic. Used the whole can of both beans. Added cayenne and chili powder. Served it over a bit of brown rice. Smashing!<br/>It's even satisfying out of Tupperware at room temperature during a long day on campus.
     
  2. I'm not a vegetarian but this chili is my favorite. Unbelievably tasty high in fiber and lo-cal. My hubby loves it too and didn't even know it was meatless.
     
  3. Wonderful! I happened to have the large TVP on hand and wow! Even my DH who normally turns his nose up at meat substitutes had seconds. Thank you for a great addition to my cookbook!
     
  4. Veggie chilis are all the same, right? WRONG! This one is far superior, which I assume is due to the hominy. Here are the modifications I made: I used an entire 15 oz. can of each of the beans, and a 20 oz. can of hominy. I omitted the tvp. I threw in about 2 tsp. of regular chili powder and about a tsp. of ancho chili powder. This chili had a really nice, filling feeling to it. I served it with just a tiny sprinkle of reduced fat cheese. Thanks for this exellent recipe!
     
Advertisement

RECIPE SUBMITTED BY

<p>I am a speech-language pathologist in Chicago. I have a passion for cooking and love trying new recipes. Cooking all day on a Sunday while listening to music is pure heaven for me. I recently decided to try eating a vegetarian diet and am happy to report that is suits me. I'm into health food, juicing, alternative medicine, yoga, music, books, movies and my husband, who loves to do this all with me and thinks I am the best cook in the world. <br /><br />When I'm not cooking, I'm reading, listening to music, hanging out with friends, and relaxing in general.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes