Southwestern Style Kamut Chili
Kathryn Conrad
A savory combination of grain, hominy, tomatoes and spices topped with cilantro, cheddar, sour cream and lime.
ingredients
2 cups Kamut
6 cups water
2 teaspoons extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon salt free chili powder
1/2 teaspoon ground cumin
3 1/2 cups reduced sodium organic vegetable broth (such as Swanson’s)
1 (15.5 ounce) can white or yellow hominy, drained and rinsed
1 (14.5) ounce can No-Salt-Added crushed tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Shredded cheddar cheese
Chopped fresh cilantro
Sour Cream
Lime wedges
Instructions
1. Combine Kamut and 6 cups water in a large saucepan over medium-high heat. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove from heat, drain well and set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and sauté 3 minutes or until tender. Add garlic, chili powder and cumin; sauté 30 seconds. Add reserved Kamut; cook 30 seconds, stirring frequently.
3. Stir in broth, hominy, tomatoes, oregano, salt, black and red peppers. Bring to a boil; reduce heat, cover and simmer 20 minutes. Divide among bowls and serve warm, garnished with cheese, cilantro, sour cream and lime wedges as desired.
Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.
makes:
8 servings
serving size:
1 cup