So y’all know that I usually write about baking some kind of concoction on Sundays. Sometimes they turn out magnificently and sometimes, not so much. Well, today’s post involved no baking at all.
But I wanted to share and super simple, huge crowd pleaser of a recipe. For all of you who want an easy dinner for the family or leftovers for the week, this is your bag!
Paul and I had my parents, his mom (Nana), and my little bro and his family over for dinner tonight. With all of these people, there are quite a lot of different taste pallets and preferences. I don’t care about any of that.
I wanted to make something that I could cook prior to everyone coming over so that I could actually socialize. Well, okay in truth I just wanted to play with my 3 year old niece and almost 1 year old nephew. They’re flippin’ adorable!!! Sorry, I digress. I started cooking an hour before everyone came over and was finished 45 minutes later. I had time to throw together an appetizer tray and wash dishes.
This recipe is crazy delicious! My little brother, who is the most brutally honest critic around, helped himself to three bowls. This one is worth having in your repertoire.
- I don’t believe in meatless meat products. So I used spicy sausage from Trader Joes.
- If I wasn’t so lazy and a bit more organized, I would have bought chorizo. That would be amazing in this recipe! Next time.
- I use chicken broth instead of water.
White Bean and Hominy Chili (recipe care of cookinglight.com)
INGREDIENTS: 2 (15-ounce) cans no-salt-added cannellini beans or other white beans, (rinsed, drained, and divided), 1 tablespoon olive oil, 1 (4-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped 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 (such as Tabasco), 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, 8 lime wedges
DIRECTIONS: 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.