Vegetarian Hominy Chili With Beans

Total Time
25mins
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Saute garlic in the canola oil in a large sauce pan or small pot.
  2. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  3. If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
  4. Garnish with cilantro, shredded cheddar cheese, sour cream.
Most Helpful

Beyond the initial recipe, this is a great base to play with. I threw in some chopped onion, bell pepper, and Jalapeno with the garlic. Used the whole can of both beans. Added cayenne and chili powder. Served it over a bit of brown rice. Smashing!
It's even satisfying out of Tupperware at room temperature during a long day on campus.

Debaser February 07, 2013

I'm not a vegetarian but this chili is my favorite. Unbelievably tasty high in fiber and lo-cal. My hubby loves it too and didn't even know it was meatless.

gibbsvilleWV October 15, 2012

Wonderful! I happened to have the large TVP on hand and wow! Even my DH who normally turns his nose up at meat substitutes had seconds. Thank you for a great addition to my cookbook!

Wineaux September 20, 2008