|Total Time: 1:30||Prep Time: 0:40||Cook Time: 0:50||Serves: 12||Difficulty: Moderate|
Make this chili up to 8 hours ahead and reheat before serving. Tasty toppings include chopped scallions, sliced radishes, shredded lettuce, lime wedges and hot sauce.
- 3 medium jalapeño pepper(s), 2 green and 1 red
- 1 large uncooked onion(s), chopped
- 3 medium poblano chile, halved, seeded, and chopped
- 1 tsp kosher salt, divided
- 2 medium tomatillo, husked, rinsed, diced
- 4 Tbsp chili powder
- 1 1⁄2 Tbsp ground cumin
- 1 tsp dried oregano (Mexican variety suggested)
- 1⁄2 tsp ground allspice
- 6 cup(s) reduced sodium vegetable broth
- 15 1⁄2 oz canned cannellini beans, rinsed, drained, mashed slightly with a fork
- 15 oz canned hominy, white variety, rinsed, drained
- 1 head(s), medium uncooked cauliflower
- 1⁄4 cup(s) cilantro, plus torn leaves for garnish
- 1⁄4 tsp black pepper
- 6 clove(s), medium garlic clove(s), finely chopped
- Seed and chop green jalapenos; set aside. Seed and slice red jalapeno for garnish; set aside (leave some seeds in for extra heat, if desired).
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, poblanos, chopped jalapenos, 1/2 tsp salt and a few grinds pepper; cook, stirring frequently, until vegetables begin to soften, 5 minutes. Add tomatillos and garlic; cook until slightly softened, 3 minutes.
- Add chili powder, cumin, oregano and allspice; cook, stirring, until spices are toasted, 2 minutes (add a splash of water if mixture begins to stick). Add broth and beans; reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 10 minutes. Add hominy; cook, stirring occasionally, until chili thickens slightly, 15 minutes.
- Meanwhile, core and trim large stems off cauliflower; coarsely grate florets on a box grater (you should get about 8 cups – some food stores sell fresh or frozen grated cauliflower if you want to cut back on prep time).
- Stir grated cauliflower into chili (15 minutes after you add hominy); cook 15 minutes and remove from heat. Stir in chopped cilantro; season with salt and pepper. Serve topped with sliced red jalapeno and cilantro leaves.
Serving size: 1 c
If the chili gets too thick, just loosen it with a little water or more broth.