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Name: Four bean hominy chili
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 3 tablespoons Olive oil; 0.5-1 Red onion chopped; 8 cloves Garlic chopped; 1 28oz can Diced tomatoes; 1 27oz can Black beans; 1 27oz can Kidney beans; 1 15oz can Canellini; 1 15oz can Pinto beans; 2 15oz cans Hominy; 2 teaspoons cumin ground; 1/3-1/2 teaspoon Cayenne pepper to taste; 2 Bay leaves; 1/2 teaspoon oregano ground; 1/2 teaspoon salt or to taste; 1/2 can Beer; 1 bunch cilantro chopped; 6 ounces Cheddar cheese grated; 2 avocados cubed; 8 ounces Sour cream; 1 bag Corn tortilla chips or warmed tortillas

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INGREDIENTS

3 tablespoons Olive oil
0.5-1 Red onion ; chopped
8 cloves Garlic ; chopped
1 28oz can Diced tomatoes
1 27oz can Black beans
1 27oz can Kidney beans
1 15oz can Canellini
1 15oz can Pinto beans
2 15oz cans Hominy
2 teaspoons cumin ; ground
1/3-1/2 teaspoon Cayenne pepper ; to taste
2 Bay leaves
1/2 teaspoon oregano ; ground
1/2 teaspoon salt ; or to taste
1/2 can Beer
1 bunch cilantro ; chopped
6 ounces Cheddar cheese ; grated
2 avocados ; cubed
8 ounces Sour cream
1 bag Corn tortilla chips ; or warmed tortillas

Servings

INSTRUCTIONS

In large pot, sautee onions and garlic in oil until onions begin to be translucent.

Rinse beans and hominy thoroughly in colander. If thicker chile is desired, drain excess liquid from tomatoes.

Dump into pot: tomatoes, all beans, hominy, cumin, cayenne, bay leaves, oregano, and salt. Heat to simmer while stirring gently so as not to tear beans.

Simmer 15-30 min, stir in beer beer, turn off heat. Let rest for 15-30min before serving. Even better gently reheated the next day.

Serve with grated cheddar cheese, cilantro, sour cream, and cubed avocado on top.

Can also add broccoli to recipe. Chop to small pieces and sautee with onion and garlic.

NOTES

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Four bean hominy chili

3 tablespoons Olive oil
0.5-1 Red onion chopped
8 cloves Garlic chopped
1 28oz can Diced tomatoes
1 27oz can Black beans
1 27oz can Kidney beans
1 15oz can Canellini
1 15oz can Pinto beans
2 15oz cans Hominy
2 teaspoons cumin ground
1/3-1/2 teaspoon Cayenne pepper to taste
2 Bay leaves
1/2 teaspoon oregano ground
1/2 teaspoon salt or to taste
1/2 can Beer
1 bunch cilantro chopped
6 ounces Cheddar cheese grated
2 avocados cubed
8 ounces Sour cream
1 bag Corn tortilla chips or warmed tortillas

In large pot, sautee onions and garlic in oil until onions begin to be translucent.
Rinse beans and hominy thoroughly in colander.   If thicker chile is desired, drain excess liquid from tomatoes.
Dump into pot: tomatoes, all beans, hominy, cumin, cayenne, bay leaves, oregano, and salt.  Heat to simmer while stirring gently so as not to tear beans.
Simmer 15-30 min, stir in beer beer, turn off heat.  Let rest for 15-30min before serving.  Even better gently reheated the next day.

Serve with grated cheddar cheese, cilantro, sour cream, and cubed avocado on top.

Can also add broccoli to recipe.  Chop to small pieces and sautee with onion and garlic.

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Nutrition

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Serving Size: 1 Serving (175g)
Recipe Makes: 6 Servings

Calories: 378
Calories from Fat: 222 (59%)

Amt Per Serving		% DV

	Total Fat 24.6g	33 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 6.6g
Cholesterol 0mg		0 %
Sodium 170.3mg		6 %
Potassium 604.2mg		16 %
Total Carbohydrate 36.6g		11 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 27.9g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 378

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