HOMINY BEEF CHILI
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
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
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
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 HOMINY QUESADILLAS
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
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
BLACK BEAN AND HOMINY STEW
Mexican-oid comfort food for a chilly autumn evening. Found this with a google search for other uses for hominy than posole (my fave!). The chipotle pepper gives a wonderful flavor but not much heat; I'd add a little cayenne next time, but that's a personal thing.
Provided by lecole54
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the olive oil until shimmering. Add the bell pepper, onion and garlic and cook over moderately high heat until the vegetables are just beginning to brown, about 4 minutes. Add the ham, cumin, coriander and chipotle and cook until the ham is lightly browned, about 3 minutes longer. Add the black beans, hominy and stock and bring to a boil. Simmer the stew over moderate heat until slightly thickened, about 10 minutes.
- Add the cilantro and season the stew with salt and pepper. Spoon the stew into deep bowls, sprinkle with the Cheddar and serve.
Nutrition Facts : Calories 546, Fat 20.4, SaturatedFat 6.6, Cholesterol 53.9, Sodium 1582.2, Carbohydrate 57.5, Fiber 17, Sugar 4.2, Protein 34.3
HOMINY TACO CHILI
"This robust chili is easy to prepare with canned items and receives rave reviews," says Barbara Wheless, Sheldon, South Carolina. "The recipe makes enough for dinner with leftovers to freeze."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 batches (5 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Serve half of the chili with corn chips if desired. Freeze remaining chili in a freezer container for up to 3 months. , To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water if desired.
Nutrition Facts : Calories 274 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1439mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 7g fiber), Protein 14g protein.
CHICKEN AND HOMINY CHILI
Make and share this Chicken and Hominy Chili recipe from Food.com.
Provided by JFluckie
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken over medium heat in sauce pan.
- Remove chicken and keep warm.
- Reheat sauce pan over medium heat.
- Saute onion and garlic until onion is translucent.
- Add chicken, broth, oregano, chili powder and combine.
- Reduce heat to low.
- Cover and cook.
- *You can lessen broth and add more chicken and hominy for a thicker soup.
Nutrition Facts : Calories 272.6, Fat 6.1, SaturatedFat 1.4, Cholesterol 72.6, Sodium 1338.4, Carbohydrate 20, Fiber 4, Sugar 3.8, Protein 32.5
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.
Provided by Little Tomato
Categories Black Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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- Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.
- Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkabley different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.
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