White Bean and Hominy Chile

Thumb_1112p154-white-bean-hominy-chili-l

(from Amanda_Rose’s recipe box)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 2 people

Categories: Soup, Turkey

Ingredients

  • 1 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided
  • 1/2 tablespoon olive oil
  • 1/2 (4-ounce) Mexican chipotle sausage finely chopped
  • 3/4 cups chopped white onion
  • 2 garlic cloves, minced
  • 1 poblano chiles, seeded and chopped
  • 1 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cups water
  • 1 tablespoons chopped fresh oregano
  • 1 teaspoons hot pepper sauce (such as Tabasco)
  • 1/4 teaspoon salt
  • 1/2 (15.5-ounce) can white hominy, rinsed and drained
  • 1 tablespoons thinly sliced green onions
  • 1 tablespoons chopped fresh cilantro
  • 4 lime wedges

Directions

  1. Mash 2/3 cup beans with a fork.

  2. 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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