Golden West Chili
This dish calls for an entire can of beer, so you can feel both sophisticated and mischievous as you pour. Use soy crumbles as directed or, if you’re feeling adventurous, substitute them with carne molida.
- 3 tablespoons vegetable oil
- 1 large onion peeled and diced
- 12 ounces ground soy “meat” crumbles
- 1 tablespoon chili powder
- 1 (15-ounce) can golden hominy
- 1 (15.5-ounce) can pigeon peas drained and rinsed
- 1 cup green salsa
- 1 cup Mexican beer, or more as needed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 medium tomatillo chopped for garnish
- 1/2 cup grated Cheddar cheese for garnish
- 1/2 cup chopped fresh cilantro for garnish
- 1/2 cup diced, peeled, pitted avocados for garnish
- 1/4 cup toasted pumpkin seeds for garnish
In a large saucepan over medium heat, heat oil and sauté onion until partially golden, about 5 minutes.
Add soy “meat” crumbles and continue cooking 3-4 minutes. Stir in chili powder. Add hominy, beans, pigeon peas, salsa, and beer and stir well.
Reduce heat to medium-low and continue cooking and stirring, about 8 minutes. Season with salt and pepper.
Serve in individual bowls, garnishing with tomatillos, cheese, cilantro, avocado, and pumpkin seeds.
Excerpted from Your Astrological Cookbook by Catherine Urban. Copyright © 2019 by Simon & Schuster, Inc. Photographs by Harper Point Photography. Used by permission of the publisher. All rights reserved.