Recipe by Little Tomato
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.
Top Review by Debaser
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.
- 2 teaspoons canola oil
- 3 -4 fresh garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 (15 ounce) can hominy
- 1 cup kidney bean, rinsed
- 1 cup black beans, rinsed
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can stewed tomatoes, undrained and chopped a bit
- 1 (8 ounce) can tomato sauce
- 1 tablespoon olive oil
- 8 ounces textured vegetable protein (I use TVP that comes in larger chunks as it has a chewier texture, but you can use any kind.)
- 1⁄2-1 cup water or 1⁄2-1 cup vegetable broth, as needed
Directions See How It's Made
- 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.