White Bean and Hominy Chili

So this is neither baking, nor is it related to baking in any way.

However, I am a master manipulator (when it comes to connecting and justifying things). So I am connecting this recipe to my earlier blog, “Emma’s Cornbread.” Which actually was planned all along. So maybe I’m not the master manipulator I thought I was. Especially because I mentioned both as our dinner plans for tonight. Hmm?

Damn, I thought I was pulling off the Austin Powers, awkwardly confident spy (manipulation) expertise. Turns out, not so much.

I am not a fan of chili; not at all, not even a little bit. I’ve kinda hated it since I was a little girl.

However this chili is so amazingly delicious, it’s kinda crazy. It’s special. As Paul and I made this together tonight (adding ingredients at the right time, letting the flavors melt into each other as they cooked) we both said how much we’ve missed this chili and the coziness it creates. We easily agreed that it’ll be in our repertoire throughout the fall season.

This chili is warm and lovely and inviting. Perfect to kick off the 2021 NFL season.

A Few Notes: I did not use the meatless, chipotle Mexican sausage that is called for in this recipe. Nor did I use water when called for. As I always say, you do you. Neither Paul nor I are vegetarians nor vegans, so we use spicy chicken sausage (2 links). And rather than “watering” things down, we kick it up a notch by using chicken broth/stock instead of water.

Oh, and I add a large container of raw spinach over the cooking chili (with a few last minutes are left while it’s over the flame). The spinach does not intrude on the chili flavors at all. Truly, the spinach does not add any flavor at all. It simply adds a very healthy addition to the chili… calcium, vitamin c, etc.

Giving the chili time to cook lets all of the amazing flavors combine. It will be better tomorrow as leftovers.

White Bean and Hominy Chili (recipe care of myrecipes.com or 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 (finely chopped),  1 ½ cups chopped white onion, 3 garlic cloves (minced), 2 poblano chiles (seeded and chopped), 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 ½ cups water, 2 tablespoons chopped fresh oregano, 2 teaspoons hot pepper sauce (such as Tabasco), ½ 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.

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