"Hearty Chicken Chili" (6 quart pot)
~1 onion, finely chopped
~1 jalapeño pepper, cored, seeded, and minced
~1 garlic clove, minced
~1 1/2 t chili powder
~3/4 t salt
~1/2 t pepper
~1/2 t ground cumin
~1/2 t dried oregano
~2 (15 1/2 oz) cans hominy, rinsed and drained
~1 (15 oz) can pinto beans, rinsed and drained
~1 1/2 lb boneless, skinless chicken breasts cut into 1-inch pieces
~1 c veggie broth
Combine onion, jalapeño, garlic, chili powder, salt, pepper, cumin, and oregano in crock pot.
Add hominy, beans, chicken, and broth.
Stir well to combine,
Cover and cook on low for 7 hours.
6 servings.
I knew that this was going to be a chili unlike any I've had before as soon as I read the ingredient list. Why is that, you ask? I had to Google "hominy". (I should've had my "I'm part Cherokee card" revoked for that one!) It turns out hominy is quite tasty. (And since Frank pointed out that I never actually said what hominy tastes like: In this, it kind of tasted like the love child of corn and pinto beans.) Even my little helper liked it. (Must be because he's part Cherokee, too! Ha!) It's not a spicy chili, AT ALL, so he was able to gobble it up like a champ. AND he'll know what hominy is before he's in his 30s.
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