Hominy Chili

Hominy Chili uses high protein, high fiber, gluten-free TVP.

Yield: 6 servings

Ingredients

• 1 cup hot water*
• 1 cup TVP (small crumbles)
• 2 tablespoons olive oil
• 1 cup diced onion
• 1/2 teaspoon salt
• 1 tablespoon chili powder
• 1 1/2 teaspoons garlic powder
• 2 teaspoons ground cumin (comino)
• 1/4 teaspoon smoked paprika
• 2 (16 ounce) cans diced tomatoes
• 1 (16 ounce) can hominy
• 1 can pinto or black beans

Instructions

1. In a small bowl, cover the TVP with hot water and let sit for 10 minutes.
2. In a stockpot, heat the olive oil over medium heat. Add the onions and cook until soft, stirring often, about 10 minutes.
3. Add the TVP and the spices. Cook for 1 to 2 minutes until lightly browned.
4. Add the tomatoes, hominy and pinto or black beans. Simmer for at least 60 minutes, stirring often.
5. Serve warm with favorite chili toppings.

Notes

* Vegetable, beef or chicken broth may be used, remembering that TVP absorbs the flavor of the liquid used.

Serve with shredded Cheddar or Mexican blend cheese melted on top of each bowl of chili.

One can drained corn may be substituted for the hominy.

Attribution

Recipe and photo: Linda Jolly