This recipe was our winner last fall at the church event. Honestly, I was surprised that a vegetarian dish would appeal to so many non-vegetarians! But it was as if nobody missed the meat! It’s absolutely delicious and filling! I’m not sure why I keep YELLING by adding an exclamation mark, but I guess I mean it!
Rumor (which might’ve started with me, so there’s no scientific evidence) has it that rinsing canned beans diminishes the gassy effect ;)
Limon Blanco Chili
by Lyn Nelson
1 medium onion, chopped
1 Tbsp olive oil
1 – 15 to 16 oz can hominy, rinsed and drained
1 – 15 to 16 oz can kidney beans, rinsed and drained
1 – 15 to 16 oz can black beans, rinsed and drained
3 cups broth (veggie or chicken)
1/4 cup lime juice (imperative, don’t skip it)
2 Tbsp chopped fresh cilantro (imperative, don’t skip this either)
1/4 tsp ground cumin
1/4 tsp ground black pepper
In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, broth, lime juice, cilantro, cumin and pepper. Cover and bring to a boil over high heat, stirring occasionally. Serve topped with shredded cheese, green salsa and sour cream.
See how quick & easy that is?!?
{ 4 comments }
good reminder…I’ve passed that recipe on lots! I have everything I need to make this right now…maybe I will :)
It is the best thing that has happened to Chili since cheese–maybe. I LOVE IT!!! Tastes so fresh, and who doesn’t love pouring cans of stuff into a pot and getting a tasty meal?
Hey Lucky,I’m not into cooking, but I wanted to comment…A person could get lost all day in your blog and links. I just saw all of the comments you made on my blog; you’re funny–uncooked book birds.Really, you’re my blogging idol.
This sounds fabulous and I intend to give it a try soon.
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