White Bean and Hominy Chili

• 2 (15-ounce) cans no-salt-added cannellini beans or other white beans, rinsed, drained, and divided
• 1 tablespoon olive oil
• 1 (4-ounce) meatless Mexican chipotle sausage (such as Field Roast), finely chopped
• 1 1/2 cups chopped white onion
• 3 garlic cloves, minced
• 2 poblano chiles, seeded and chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 1/2 cups water
• 2 tablespoons chopped fresh oregano
• 2 teaspoons hot pepper sauce (such as Tabasco)
• 1/2 teaspoon salt
• 1 (15.5-ounce) can white hominy, rinsed and drained
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• 8 lime wedges
  

Mash 2/3 cup beans with a fork.

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add sausage, and sauté for 4 minutes. Add onion, garlic, and poblanos; sauté 6 minutes. Add chili powder and cumin; cook 30 seconds, stirring constantly. Add mashed beans, whole beans, 1 1/2 cups water, and the next 4 ingredients (through hominy). Bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until slightly thickened. Stir in green onions and cilantro. Serve with lime wedges.

Serves 4 (1.5 cups); 261 calories.

VERDICT: This didn't end up looking anything like the picture, which makes me wonder what I did wrong. It tasted fine--quite spicy--but was not as good as I'd expected, for having hominy and fake sausage. Toss.