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

Cauliflower, white bean, and hominy chili

3
2
1
Smartpoints value per serving
Total Time
1 hr 8 min
Prep
20 min
Cook
48 min
Serves
8
Difficulty
Moderate
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 chile

3 medium, chopped

jalapeño pepper(s)

2 medium, seeded and minced

uncooked onion(s)

1 large, chopped

kosher salt

1 tsp

black pepper

¼ tsp

tomatillo

2 medium, husked, rinsed, diced

garlic clove(s)

6 medium clove(s), 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

dried oregano

1 tsp

ground allspice

½ tsp

fat free vegetable broth

6 cup(s)

uncooked cauliflower

1 head(s), medium

canned hominy

15 oz, rinsed, drained

cilantro

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

fresh lime(s)

1 item(s), cut into wedges

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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