Mild White Bean & Hominy Chili

One of my friends adores chili but can't take the heat. This mild chili, quick and easy to make, offers all the traditional components, making a simple, casual dinner for the spice-opposed. It's great for children as well.

This was my first time using Vibrant Life Vegeburger in chili. The product is 100% vegan and surprisingly easy to work with. In the pan, it separated without clumping, though it does add a bit of fat to the chili overall. It sticks more than it browns, technically, so I've skipped that step here and reduced the amount of oil I added in the saute step.

Mild White Bean & Hominy Chili

2 tsp olive oil
1 yellow onion, diced
1 yellow bell pepper, diced
1/2 can Vibrant Life Vegeburger (or another burger-style replacement)
1 can cannelini beans, rinsed and drained
1 can white hominy, rinsed and drained
1 can green chile enchilada sauce
1/2 cup salsa (use your favorite)
1 tsp cumin
1 tsp chili powder
1/4 tsp coriander
1/4 tsp black pepper
salt to taste

*1/2 cup water if you live in a dry climate

In a wide heavy-bottomed pot (choose one with a lid for later), heat the oil over medium-high heat and add the diced onion and pepper. Saute until lightly browned, then add the vegeburger, beans, hominy, enchilada sauce, salsa and water, if the chili is too thick. Let the chili come to a boil, then reduce the heat until it simmers. Add the spices, starting with just a pinch of salt. Stir to combine, then cover the pot and let simmer for 30 minutes. Taste and add more salt and pepper, if needed.

You can eat it now, garnished with sour cream and avocado, or you can remove the cover and let it simmer another 20 minutes. The longer chili cooks, the more combined the flavors grow — and the yummier your house smells!

Makes big bowls for 4

*If you live in an arid climate, you may find your chili is thickening too fast. Go ahead and add little bits of water the longer the chili cooks in order to keep it loose.