Kimberly Ivey's Three Bean Vegetarian Chili
1 packets prepared chili seasoning mix (or make your own)
2 cans chopped, diced tomatoes
1 can of yellow hominy corn
1 can dark red kidney beans
1 can white cannellini beans (white kidney)
1 can black beans, drained and gently rinsed in a colander
1 cup finely minced onion
In a 3 qt covered pot, combine 2 cans of chopped tomatoes, 1 can of water, chopped onions and 2 packets of chili seasoning mix. Bring to a boil as directed on chili mix packet and simmer on low heat about 8 minutes, stirring occasionally to avoid scorching.
Meanwhile, drain and gently rinse the black beans in colander. *This is a MUST, as the "sauce" from the black beans will foul the chili's beautiful red color. Drain the cannellini and kidney beans and hominy. (I like to rinse these in a colander as well to remove any residual salt. Plus, it makes the beans taste "fresher.")
When the chili mix (liquid) is cooked (and not a moment sooner!) add the drained and rinsed beans and hominey and gently stir one time as the black beans are rather delicate. Heat an additional 2 minutes on low heat.
Dinner in 10 minutes! Enjoy on a cool autumn evening.
OVO-LACTO VARIATIONS: top with shredded cheddar cheese, sour cream and guacamole. Serve with restaurant style tortilla chips.
You may also serve it "Texas ranch style" the way I do-- over eggs in the AM. This makes a special Sunday breakfast--or a quick and economical dinner.
HEART HEALTHY OPTION: purchase lower sodium canned beans and drain and rinse thoroughly. You can also use low sodium chili mixes or "mild" seasonings, depending upon your personal taste.