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Photo of Cauliflower, white bean, and hominy chili by WW

Cauliflower, white bean, and hominy chili

1
Points® value
Total Time
1 hr 8 min
Prep
20 min
Cook
48 min
Serves
8
Difficulty
Moderate
This hearty, rustic chili gets a healthy update with cauliflower as a main ingredient. Slightly mashed beans give it some thickness, and a generous amount of chili powder and cumin make it as robust and flavorful as beef chili.

Ingredients

Extra virgin olive oil

2 tsp

Poblano pepper

3 medium, chopped

Jalapeño pepper

2 medium, seeded and minced

Uncooked onion

1 large, chopped

Kosher salt

1 tsp

Black pepper

¼ tsp

Tomatillo

2 medium, husked, rinsed, diced

Garlic

6 clove(s), finely chopped

Canned cannellini beans

15½ oz, or pinto beans, rinsed, drained, mashed slightly with a fork

Chili powder

¼ cup(s)

Ground cumin

1½ Tbsp

Dried oregano

1 tsp

Ground allspice

½ tsp

Vegetable broth

6 cup(s)

Cauliflower

1 head(s), medium

Canned hominy

15 oz, rinsed, drained

Cilantro

¼ cup(s), chopped, plus additional for garnish

Lime

1 item(s), cut into wedges

Instructions

  1. 1 Heat oil in Dutch oven over medium-high heat. Add poblanos, jalapeños, onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add tomatillos and garlic; cook, stirring often, until softened, about 3 minutes.
  2. 2 Meanwhile, place beans in medium bowl and mash with fork or potato masher until slightly chunky. Set aside.
  3. 3 Add chili powder, cumin, oregano, and allspice to Dutch oven; cook, stirring constantly, until fragrant, about 30 seconds. Add broth and beans; bring to boil. Reduce heat and simmer, stirring occasionally, until chili thickens slightly, 25 minutes.
  4. 4 Meanwhile, core cauliflower and separate into florets. Shred florets using coarse side of box grater (you should have about 8 cups).
  5. 5 Add cauliflower and hominy to Dutch oven and cook, stirring occasionally, until cauliflower is tender, about 15 minutes. (If chili becomes too thick, stir in a little water.) Remove from heat. Stir in 1/4 cup cilantro, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Top each serving with additional cilantro leaves and serve with lime wedges.
  6. Serving size: 1 1/2 cups

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