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Hominy and Kidney Bean Chili

Try this protein-rich vegetarian soup recipe.

Hominy and Kidney Bean Chili

Ingredients

1 Tbsp. olive oil 1 med. onion, chopped
2 tsp. chili powder ½ tsp. ground cumin
½ tsp. granulated garlic ⅛ tsp. ground cinnamon
1 tsp. dried oregano 2 cans diced tomatoes with green chiles in liquid
1 can hominy, drained and rinsed 1 can red kidney beans, drained and rinsed
2 med. zucchini, cut into chunks Salt and freshly ground black pepper
1 c. roasted red bell pepper, diced ¼ c. fresh cilantro

Preparation

1. In a heavy 4-quart Dutch oven, heat oil. Stir in onion and cook over medium-high heat, stirring frequently, till it softens, 2 to 3 minutes.

2. Lower heat to medium. Stir in chili powder, cumin, garlic and cinnamon; cook for 1 minute. Stir in oregano. Add tomatoes, hominy, beans and zucchini. Season to taste with salt and pepper. Bring to a boil.

3. Cover, reduce heat and simmer till zucchini is tender but still firm, 8 to 12 minutes. Stir in red pepper and cilantro just before serving. Ladle into bowls and top with lime wedges and cheese.

 

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