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Southwestern Style Kamut Chili

Southwestern Style Kamut Chili

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
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Servings

Ingredients

  • 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

Instructions

Preparation

  • 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 wholegrainscouncil.org