Chicken Hominy Chili

This is the chili my girlfriend Dian made for me about a year ago when I went to visit her.   Well, it’s mostly that recipe!  It’s absolutely delicious and a lower calorie version of beef chili.  When I made it tonight, my kitchen refrigerator is still on a vacation at the appliance repair place, so I had to choose my ingredients carefully, because space is at a premium in my other refrigerator.  We did get to visit the fridge this past weekend however!

Anyway,  I decided to use ground turkey instead of chicken breasts.  I just didn’t have the space to defrost chicken breasts.  I thought about using some sliced up Chicken Feta Spinach Sausage I had, but maybe next time.  And I used a can of tomatoes and green chilies instead of picante, because I only have a large container of picante and no space for it after I open it.  In addition, I had some tomatoes that needed to be used, so they got chopped up and thrown in.  My point is the recipe is a guideline, you can change it up every time you make it if you want.  I suppose you could make it in the slow cooker, but it’s really pointless because it’s so quick to prepare.

Chicken Hominy Chili

Chicken Hominy Chili

Total Time: 30 minutes

Yield: Serves 6

This is great comfort food for winter. Make your favorite cornbread recipe to serve with it instead of tortilla chips. Although you might like to have some Toasted Cheese Breadsticks instead!


  • 2 TBSP extra virgin olive oil
  • 1 lb. boneless, skinless chicken breast or thighs cut into bite-sized pieces
  • 1 jar (15oz.) picante sauce
  • 1 cup chicken broth
  • 1 can (15 1/2 -oz.) hominy, drained and rinsed
  • 1 can (15 oz.) pinto beans, drained and rinsed
  • 1 TBSP chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp granulated garlic powder
  • 1 tsp granulated onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne or to taste
  • Salt
  • Toppings
  • Shredded cheddar cheese, tortilla chips, chopped cilantro, chopped avocado, sour cream


  1. In a large saucepan, heat oil over medium high. Brown chicken pieces.
  2. Stir in all chili ingredients.
  3. Bring to a boil, reduce heat and simmer 10-15 minutes until chicken is tender.
  4. Serve with toppings.
  5. Add a salad and you have a meal, or just serve it in a bowl on a bed of baby spinach.