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Posole Bean Chili Recipe |
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In chilly winter evening, warm up with a steaming bowl of chili. It's about as American as food can get, with roots in Native American cooking of the Southwest. This version is inspired by Mexican posole made with hominy, which is corn dehulled and degermed. (Dried again and ground, hominy becomes grits). Corn and beans combine to form a complete protein in this traditional vegetarian main dish. You won't miss the meat.
Ingredients 2 cups dry dry pinto beans water 1 large onion, chopped 2 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained 1 (16 ounce) can yellow hominy, drained 1/2 teaspoon salt 1/2 cup minced fresh cilantro
Optional additions: 2 1/2 cups cooked rice 3/4 cup plus 3 tablespoons shredded reduced-fat cheese 1/2 cup plus 2 tablespoons seeded and finely chopped tomatoes 1/4 cup plus 1 tablespoon finely chopped avocado
Method Rinse beans, place in a a large heavy saucepan. Cover with water 2 inches above beans; bring to a boil. Boil 1 minute. Cover, remove from heat, and let stand 1 hour.
Drain and return beans to saucepan; cover with water 1 inch above beans. Add onion, garlic, chili powder, cumin, and oregano; bring to a boil. Cover reduce heat, and simmer 1 hour, or until beans are just tender. Stir in tomatoes, hominy, and salt; simmer, uncovered, 30 minutes or until thickened. Stir in cilantro.
Serving suggestion: Spoon 1/2 cup cooked rice into each serving bowl, top with 1 cup chile, 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon avocado.
Per serving (without topping): 59 g carbohydrates, 300 calories, 2 g fat(0 g saturated), 0 mg cholesterol, 14 g Protein, 450 mg sodium |
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