This is a chili recipe I adapted from Better Homes and Gardens. I don’t know anything about where Wasatch Mountain is, but they do great chili there!
Sadly, I continue to forget to take pictures for the blog as I cook. We had some Candler first years over to the house last night for dinner, and it was a fun time to unwind from all the stress of school. One of the girls said, “It felt like we were a family sitting around the table.” True.
2 medium onions
1 box (32 oz)veg. broth
2 cans cannelini beans – mash one can
2 cans hominy
juice of 3 limes
1/4 C fresh chopped cilantro
Tabasco green sauce – or green sauce of your choosing. I think this makes it!
shredded cheese (which I forgot and left in the fridge last night – and it was really good without it… and lighter!)
1. Chop onion and cook in oil in large pan for 3-5 minutes.
2. Add broth, beans, hominy, lime juice, chopped cilantro, and spices. Bring to boil, let simmer until ready to serve.
3. Soup’s on! Sprinkle with cilantro, spice it up with green sauce, and dip the chips, or crumble on top, your preference.