1 rating

Spicy White Chili with Tomatillos


Spicy White Chili with Tomatillos

Great Northern beans and hominy (preserved corn kernels) make for a filling and healthy full meal. Recipe courtesy of Bush’s Beans.


  • 1 15.8-ounce can Great Northern beans, such as BUSHS, rinsed and drained
  • 1 15.5-ounce can beans with chili sauce, such as BUSHS Great Northern Chili Beans
  • 1 15.5-ounce can white hominy, such as BUSHS, drained
  • 1 Tablespoon canola oil
  • 1 medium poblano pepper, chopped
  • 1 Teaspoon ground cumin
  • 1 Cup water
  • 1 Cup reduced sodium vegetable broth
  • ¼ Cup tomatillo salsa
  • Shredded cheese, nonfat Greek yogurt, chopped cilantro, and crushed tortilla chips, for serving


Using a food processor, purée 1 cup of the Great Northern beans; set aside.

Heat the oil in a stock pot over medium heat. Add the peppers and cumin, and cook 3 minutes.

Add the water, broth, salsa, chili beans, hominy, puréed beans, and remaining Great Northern beans; stir well to combine.

Bring to a simmer, reduce the heat, and cook 15 to 20 minutes.

Serve with shredded cheese, Greek yogurt, cilantro, and tortilla chips.