Cauliflower, white bean, and hominy chili
4
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 flavorful as beef chili.
Ingredients
Extra virgin olive oil
2 tsp
Poblano pepper
3 medium
Jalapeño pepper
2 medium
Uncooked onion
1 large
Kosher salt
1 tsp
Black pepper
0.25 tsp
Tomatillo
2 medium
Garlic
6 clove(s)
Canned cannellini beans
15.5 oz
Chili powder
0.25 cup(s)
Ground cumin
1.5 Tbsp
Dried oregano
1 tsp
Ground allspice
0.5 tsp
Vegetable broth
6 cup(s)
Cauliflower
1 head(s), medium
Canned hominy
15 oz
Cilantro
0.25 cup(s)
Lime
1 item(s)
Instructions
1
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
2 Meanwhile, place beans in medium bowl and mash with fork or potato masher until slightly chunky. Set aside.
3
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
4 Meanwhile, core cauliflower and separate into florets. Shred florets using coarse side of box grater (you should have about 8 cups).
5
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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