Healthy Black Bean Hominy Chili Food

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HOMINY BEEF CHILI



Hominy Beef Chili image

Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

2 tablespoons canola oil
1 boneless beef chuck roast (3 to 4 pounds), cut into 1-inch pieces
1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large sweet red pepper, finely chopped
1/2 cup chopped onion
1 can (4 ounces) chopped green chiles
2 garlic cloves, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups frozen corn
Optional: Shredded cheddar cheese and sour cream

Steps:

  • In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

Nutrition Facts : Calories 401 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 714mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein.

BLACK BEAN HOMINY CHILI



Black Bean Hominy Chili image

Canned white or yellow hominy adds wonderful corn flavor and color. This is even better is it's allowed to sit for a day and get rewarmed. *Serve this chili as "Chili Burritos" by wrapping in tortillas with green onions, shredded sharp cheddar cheese, cilantro, sour cream and salsa for a great 2nd meal!

Provided by TishT

Categories     Black Beans

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb dried black beans
4 tablespoons olive oil
6 large garlic cloves, minced
2 large yellow onions, coarsely chopped
1/4 cup chili powder
1 teaspoon red pepper flakes
1 1/2 tablespoons sugar
3/4 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 (28 ounce) can crushed tomatoes in puree (diced ok too)
2 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) can water
1 (14 1/2 ounce) can hominy, drained (white or yellow)
1 teaspoon ground pepper
1 teaspoon salt (optional)
1 -2 tablespoon cornmeal (for thickening optional)

Steps:

  • Pick over the beans for any debris. Rinse the beans and set aside.
  • In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
  • Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
  • Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender. Add the hominy and pepper.
  • Taste for salt and add if necessary. Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
  • Can keep covered in the refrigerator for up to 7 days.

BLACK BEAN AND HOMINY SALAD



Black Bean and Hominy Salad image

A Weight Watchers recipe that has become a family favorite! Yummy as a side dish with grilled chicken or beef or used as a dip with tortilla chips.

Provided by SusieQ207

Categories     Black Beans

Time 25m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 12

15 ounces canned black beans, rinsed and drained
15 ounces hominy, rinsed and drained
1 cup grape tomatoes, halved
1 small yellow pepper, diced
1/2 small red onion, diced
1/3 cup fresh cilantro, chopped
1 medium jalapeno pepper, seeded, minced
2 tablespoons fresh lime juice
1 teaspoon honey
1 teaspoon extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon table salt

Steps:

  • In a medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno.
  • In a small bowl, whisk together lime juice, honey, oil, cumin and salt; pour over bean mixture and toss well to combine.
  • 3 points per 3/4 cup serving.

Nutrition Facts : Calories 143.8, Fat 1.7, SaturatedFat 0.3, Sodium 522.9, Carbohydrate 27, Fiber 7.5, Sugar 3.3, Protein 6

BLACK BEAN HOMINY QUESADILLAS



Black Bean Hominy Quesadillas image

My first recipzaar submission! Unlike the rest of my family, I prefer to eat vegetarian, so I'm always on the lookout for quick vegetarian meals that I can make for myself. This one is simple, nutritious, high fiber, low fat, and reliably tasty.

Provided by Filarielle

Categories     Black Beans

Time 15m

Yield 4-6 quesadillas, 4-6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can black beans, undrained
1 (15 ounce) can hominy, drained
1 (4 ounce) can diced chilies, undrained
tortilla, of your preference
shredded sharp cheddar cheese

Steps:

  • Add black beans, hominy and chiles to saucepan, heat on medium high until bubbly.
  • Warm tortilla on griddle, add cheese down the middle of warm tortilla (optional).
  • Spoon bean mixture on tortilla, keeping it on griddle until tortilla is golden brown.

Nutrition Facts : Calories 228.3, Fat 1.6, SaturatedFat 0.3, Sodium 226.3, Carbohydrate 43.1, Fiber 12.3, Sugar 3.4, Protein 11.6

SPICY SLOW COOKER BLACK BEAN & HOMINY



Spicy Slow Cooker Black Bean & Hominy image

I'm not a vegetarian, but this delicious vegetarian recipe is filling, nutritious, inexpensive and incredibly versatile. The main spiciness comes from the small can of chopped chilies, so if you like flavor without heat, just remove them and you still have a very tasty recipe. I modified the idea from a slow cooker recipe book I found at my mother's house after a bit of tinkering. Cooking time will vary depending on how you want to use the recipe. As the default, the cooking times will make a stew. Subtract 1-2 hours for soup, add 1-2 hours to thicken for a hearty taco filling. This is delicious served over rice, egg noodles, and nachos. For a little more kick, I also like to add a few splashes of Tabasco Chipotle Flavor sauce. Also yummy topped with a little sour cream, salsa or cheese (Monterey Jack is my personal favorite). Feel free to play with this recipe! It's great as leftovers too in large part because of how versatile it is. For example, I served it last week over rice with cheese and the next night over nachos with sour cream and olives. Great both times!

Provided by Daisy D Petals

Categories     Stew

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans black beans, drained & rinsed
2 (15 ounce) cans white hominy, drained & rinsed
1 (10 1/2 ounce) can cream of mushroom soup
1 cup water
1/2 of one packet taco seasoning mix
1 (4 1/2 ounce) can of chopped green chilies (may omit if you don't like spicy food)
nonstick cooking spray

Steps:

  • Prep slow cooker by spraying lightly with cooking spray, then preheat.
  • Add all ingredients to slow cooker and stir until blended.
  • Cook for 4 hours on high or 6 hours on low.

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