This was the award-winning recipe from our block party last night! The best part is that it is gluten-free. If you can’t have hominy, replace the hominy with an additional can of black beans. I hope you enjoy it as much as our neighbors did last night!
Black Bean and Hominy Chili
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
2 (15 ounce) cans black beans, undrained
1 (15 ounce) can hominy, drained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 teaspoon ground cumin
1 tablespoon red wine vinegar
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, hominy, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
If the recipe is too thin, add some tomato paste to thicken the sauce. Start with a few teaspoons and stir them in. Add more if necessary. Serve warm with chili toppings, such a cheese, sour cream or chives.