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Southwestern Style Kamut Chili

Southwestern Style Kamut Chili
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 2 cups Kamut
  • 2 teaspoons extra-virgin olive oil
  • 6 cups Water
  • 1 cup Chopped onion
  • 2 Cloves garlic, minced
  • 1 tablespoon salt free chili powder
  • 1/2 teaspoon ground cumin
  • 3 1/2 cups reduced sodium organic vegetable broth (such as Swanson’s)
  • 1 (15.5 ounce) can white or yellow hominy, drained and rinsed
  • 1 (14.5) ounce can No-Salt-Added crushed tomatoes, undrained
  • 1/2 Teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • Shredded cheddar cheese
  • chopped fresh cilantro
  • sour cream
  • Lime Wedges



1 Combine Kamut and 6 cups water in a large saucepan over medium-high heat. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove from heat, drain well and set aside.
2 Heat oil in a Dutch oven over medium-high heat. Add onion and sauté 3 minutes or until tender. Add garlic, chili powder and cumin; sauté 30 seconds. Add reserved Kamut; cook 30 seconds, stirring frequently.
3 Stir in broth, hominy, tomatoes, oregano, salt, black and red peppers. Bring to a boil; reduce heat, cover and simmer 20 minutes. Divide among bowls and serve warm, garnished with cheese, cilantro, sour cream and lime wedges as desired.

Source: Recipe courtesy of Kathy Conrad and the