Hominy and Three Bean Chili
Nothing beats a pot of chili simmering on the stove. The complex mix of beans and grains makes a hearty and healthy protein-rich meal.
Author: Jodi MacKinnon
Recipe type: Main
- ¼ cup extra-virgin olive oil
- 1 large onion, diced
- 2 yellow peppers, diced
- 3 cloves of garlic, finely chopped
- 2 lbs lean ground beef
- 2 cups cooked pinto beans
- 2 cups cooked chickpeas
- 2 cups cooked calypso black beans
- 1 cup cooked hominy
- 1 cup organic tri-blend quinoa
- 1 cup frozen corn
- 8 cups San Marzano tomatoes, chopped
- 3 chipotles in adobo sauce, seeded and finely chopped
- 3 Tbsp Mexican chili
- 1 Tbsp pasilla chili powder
- 1 Tbsp ground cumin
- ½ cup finely chopped coriander
- Sour cream
- Chopped coriander
- Heat the oil in a Dutch oven over medium-high heat. When hot, add onion and peppers and cook until soft. Add the garlic and cook for 2 minutes.
- Add the ground beef and cook, stirring frequently, until the meat is no longer pink, about 10 minutes. Drain any excess fat from the meat and vegetables.
- Add the beans, hominy, quinoa, corn, tomatoes, chipotles, spices, fresh coriander and season. Adjust the consistency with water.
- Bring to a boil and reduce the heat to a simmer. Cook partially covered for 2 hours. Adjust the spice according to taste.
- Serve garnished with sour cream, avocado, and coriander.
Perfect in a slow cooker or instant pot.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.