Cauliflower, white bean, and hominy chili
1
Points®
Total time: 1 hr 8 min • Prep: 20 min • Cook: 48 min • Serves: 8 • Difficulty: Easy
This hearty, rustic chili gets a healthy update with cauliflower as a main ingredient. Slightly mashed beans give it some thickness, and a generous amount of chili powder and cumin make it as robust and flavourful as beef chili.
Ingredients
Extra virgin olive oil
2 tsp(s)
Poblano chile
3 medium
Jalapeño pepper
2 medium
Onion
1 large
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s)
Tomatillo
2 medium
Garlic
6 clove(s), large
Canned cannellini beans
15½ oz
Chili powder
¼ cup(s)
Ground cumin
1½ tbsp(s)
Dried oregano
1 tsp(s)
Ground allspice
½ tsp(s)
Vegetable broth
6 cup(s)
Uncooked cauliflower
1 head(s), medium
Canned hominy
15 oz
Cilantro
¼ cup(s)
Lime
1 wedge(s)
Instructions
1
Heat oil in Dutch oven over medium-high heat. Add poblanos, jalapeños, onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add tomatillos and garlic; cook, stirring often, until softened, about 3 minutes.
2
Meanwhile, place beans in medium bowl and mash with fork or potato masher until slightly chunky. Set aside.
3
Add chili powder, cumin, oregano, and allspice to Dutch oven; cook, stirring constantly, until fragrant, about 30 seconds. Add broth and beans; bring to boil. Reduce heat and simmer, stirring occasionally, until chili thickens slightly, 25 minutes.
4
Meanwhile, core cauliflower and separate into florets. Shred florets using coarse side of box grater (you should have about 8 cups).
5
Add cauliflower and hominy to Dutch oven and cook, stirring occasionally, until cauliflower is tender, about 15 minutes. (If chili becomes too thick, stir in a little water.) Remove from heat. Stir in 1/4 cup cilantro, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Top each serving with additional cilantro leaves and serve with lime wedges.
6
Serving size: 1 1/2 cups
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