Southwestern Style Kamut Chili
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Kathryn Conrad
A savory combination of grain, hominy, tomatoes and spices topped with cilantro, cheddar, sour cream and lime.
ingredients
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
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.
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.
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.
By Kathryn Conrad, Chef/Test Kitchen Associate, Cooking Light Magazine.
makes:
8 servings
serving size:
1 cup
