Slow Cooker Hominy-Spiked Light Chili
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 large eggplant, peeled and cubed
- 2 tablespoons oil
- 2 onions, diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 (14 ounce) can crushed tomatoes
- 2 cups vegetable broth
- 2 cups white beans, cooked and drained
- 1 (15 ounce) can hominy, drained and rinsed
- 1 green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and minced
- 1 1⁄2 cups vegan monterey jack cheese
- avocado, sliced (optional)
- vegan sour cream (optional)
directions
- Place peeled and cubed eggplant in a strainer and sprinkle liberally with salt. Let sit for 30-60 minutes, then rinse with cold water and pat dry.
- Heat oil in a skillet over medium-high heat. Add eggplant and saute until lightly browned. When done, move to slow cooker.
- Reduce heat to medium and add onions to skillet, adding more oil if needed. Saute about 3 minutes, or until tender.
- Add garlic, cumin, and oregano and saute for 1 minute. Add tomatoes and bring to a boil, then move to the slow cooker.
- Add vegetable broth, beans, and hominy to slow cooker and stir well.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Add bell pepper and jalapeno. Cover and cook on high for 20 minutes.
- Stir in cheese and serve. Garnish with avocado and sour cream if desired.
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RECIPE SUBMITTED BY
<p>I am a mother of two girls, and work outside the home. We are Christian and love the outdoors. I love trying new foods and recipes, especially healthy ones.</p>