Tuesday, April 10, 2012

The Stick to Your Ribs, Not Your Thighs Chili

When you think of chili, most people think of some sort of ground meat, possibly some sausage, some beans like kidney or pinto beans, and a ton of cheese.  I don't know about everyone else, but I have often struggled to find a chili that actually has a little bit more taste to it that just meat, tomato, and cheese.  I found this great recipe for a Black Bean - Hominy Chili in USA Weekend.  I took the recipe and altered it slightly by changing some ingredients and adding a few others.  I call it "The Stick to Your Ribs, Not Your Thighs Chili"!  This truly is a meal that provides you with an adequate amount of protein to make you full and has a ton of healthy vegetables.  I promise that even if you have a man at home that is a meat-eating fanatic, he will be raving about the recipe and asking when you will be making it again!!


1 quart good quality vegetable broth (I prefer Swanson's)
1 can (approx. 14.5 ounces) petite diced tomatoes
1 Tb. vegetable oil
1 shallot (or small white onion), diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 large garlic cloves, finely chopped
1/4 cup fresh cilantro, rough chopped (reserve a few sprigs un-chopped as garnish)
3 Tbs. chili powder
1 Tbs. red pepper flakes (optional, if you want some added heat)
1 tsp. cumin
1 tsp. oregano
2 cans (approx. 15 ounces) drained and rinsed white hominy
1 can (approx. 15 ounces) drained and rinsed black beans
1 can (approx. 15 ounces) drained and rinsed kidney beans
1 ounce (or 1/8 cup) bittersweet chocolate, graded over a microplane


Microwave vegetable broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.  

Meanwhile, heat 1 Tbs. vegetable oil in a Dutch oven over medium-high heat.  Add shallot and bell peppers; sauté until soft, about 5 minutes.  Add chili powder, cumin, and oregano; sauté until fragrant, about a minute or so.  Add diced garlic and sauté for another 1-2 minutes.  Add the beans and hominy along with hot broth and tomato mixture to pot.  If you want to do so, for added heat, you can now add the 1 Tbs. of red pepper flakes.  Bring to a boil, reduce heat to low and simmer, partly covered, until all vegetables are tender and flavors have blended well, about 20 minutes.  Stir in graded semi-sweet chocolate and chopped cilantro.  Simmer for 5-10 more minutes to blend the chocolate and cilantro.  Turn off heat and let chili stand a few minutes before serving.

I like to serve this chili with a spring of cilantro, a dollop of Greek yogurt (substitute for high fat sour cream), and a small cake of cornbread.  This chili is sure to get you raves and people asking for the recipe!  Enjoy and always remember to make it CRAZY GOOD!!

The Crazy Good Cook

*Above recipe slightly altered from USA Weekend - Healthy Black Bean-Hominy Chili.


  1. Sounds and looks yummy! Will try that this weekend - thanks!

    1. AWESOME! Thanks Maria! I do hope it turns out fabulous!! Let me know how you like it!!

  2. Delicious! Fabulous! I made it lastnight... it's wonderful! Thank you! (Post more, lol!)

  3. P.S. I tossed in a few cannellini beans, too... (they're my favorite...:D)

  4. @ Maria - :) I am so glad that you enjoyed it! The addition of cannelloni beans was a fabulous idea! I will have to try that too!