Three Bean Hominy Chili

Even though I am not a sports fan, I can still get behind a good party. I asked my husband what constitutes Superbowl food, and he said, “dip, pizza rolls, chili.”

 OK, he doesn’t like chili, so he didn’t actually say that. But I think of chili as Superbowl food, don’t you?

 Three Bean Hominy Chili

I made this chili one day when I was puttering around in the kitchen. Because my husband is not a chili eater, I went with a vegetarian version that reminds me of my childhood in the Southwest.

 Three Bean Hominy Chili (from Feeding My Kid)

 1 15 oz. can red kidney beans, rinsed and drained

1 15 oz. can pinto beans, rinsed and drained

1 15 oz. can black beans, rinsed and drained

1 15 oz. can hominy, drained

2 carrots, peeled and diced

1 medium green pepper, diced

 1 28 oz. can diced fire roasted tomatoes

1 6 oz. can tomato paste

2 cups water

1 Tbsp chili powder

1 tsp oregano

1 tsp garlic powder

1 tsp onion powder

1/8 tsp smoked Spanish paprika

 1 bag Lightly Salted Fritos (for serving)

 The directions for this chili could not be easier. Dump all the ingredients into a big pot, give it a good stir, and bring to a boil. Reduce heat, and simmer until the carrots are tender. While it is cooking it will smell spicy – you will think, “Oh no, I added too much chili powder!”  But you didn’t – it is a very mild, kid-friendly chili. Serve topped with Fritos to make it even more kid friendly.

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