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Twenty-minute Chili




Source of Recipe


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Recipe Introduction


The hardest part of this recipe is opening the cans of beans, tomatoes and hominy. The chili's flavor is deep and full, as if it simmered all day.



List of Ingredients




- - No-stick cooking spray
1 - onion, chopped
2 cloves garlic, minced
1 15-ounce (450-g) can pinto beans, drained and rinsed
1 14.5-ounce can (435-g) Mexican-style stewed tomatoes, crushed
2 tablespoons chili powder
1 tablespoon chopped chipotle chile in adobo sauce, optional
2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon unsweetened cocoa
1 - pinch cinnamon
1 16-ounce (440-g) can yellow hominy, rinsed
- - Lime wedges


Recipe



1 Spray a large, heavy saucepan with cooking spray and set over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add garlic and cook 1 minute longer.
2 Stir in beans, tomatoes, chili powder, chipotles (if using), cumin, oregano, cocoa and cinnamon. Bring to a boil and reduce the heat to low. Simmer for 10 minutes to blend the flavors. Add hominy and cook until heated through.
3 Ladle into bowls and garnish with cilantro or green onions. Serve lime wedges alongside.