Twenty-minute Chili

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Twenty-minute Chili

 

The hardest part of this recipe is opening the cans of

beans, tomatoes and hominy. The chili's flavor is deep

and full, as if it simmered all day.

 

 

 

Ingredients

 

 

- - No-stick cooking spray

1 - onion, chopped

2 cloves garlic, minced

1 15-ounce (450-g) can pinto beans, drained and

rinsed

1 14.5-ounce can (435-g) Mexican-style stewed

tomatoes, crushed

2 tablespoons chili powder

1 tablespoon chopped chipotle chile in adobo sauce,

optional

2 teaspoons ground cumin

1 teaspoon dried oregano

1/8 teaspoon unsweetened cocoa

1 - pinch cinnamon

1 16-ounce (440-g) can yellow hominy, rinsed

- - Lime wedges

 

 

Preparation - Estimated cooking time: Under 30 minutes

-

1 Spray a large, heavy saucepan with cooking spray and

set over medium heat. Add onions and cook, stirring,

until soft, about 5 minutes. Add garlic and cook 1

minute longer.

2 Stir in beans, tomatoes, chili powder, chipotles (if

using), cumin, oregano, cocoa and cinnamon. Bring to a

boil and reduce the heat to low. Simmer for 10 minutes

to blend the flavors. Add hominy and cook until heated

through.

3 Ladle into bowls and garnish with cilantro or green

onions. Serve lime wedges alongside.

 

Nutritional Analysis

Number of Servings: 4 servings

Per Serving

Calories 277 Carbohydrate 54 g

Fat 2.4 g Fiber 13.1 g

Protein 11 g Saturated fat 0.3 g

Sodium 513 mg

 

 

 

 

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