Photo of Cauliflower, white bean, and hominy chili by WW

Cauliflower, white bean, and hominy chili

Points® value
Total Time
1 hr 8 min
20 min
48 min
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.


Extra virgin olive oil

2 tsp(s)

Poblano chile

3 medium, chopped

Jalapeño pepper

2 medium, seeded and diced


1 large, chopped

Kosher salt

1 tsp(s)

Black pepper

¼ tsp(s)


2 medium, husked, rinsed, diced


6 clove(s), large, finely chopped

Canned cannellini beans

15½ oz, or pinto beans, rinsed, drained, mashed slightly with a fork

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, medium

Canned hominy

15 oz, rinsed and drained


¼ cup(s), chopped, plus additional for garnish


1 wedge(s), cut into wedges


  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