Hominy & Cannellini Chicken Chili and Oatmeal No-Bake Cookies

White chili typically utilizes sour cream, butter, and heavy cream for thickening, color, and flavor.  However, Hominy and Cannellini Chicken Chili relies on cannellini beans, white homiy, and cornmeal to retain the light colored chili without adding saturated fat.  The cornmeal also serves as a thickening agent to make this soup smooth and creamy. 

When I served this meal to the baby tonight in the Lock N Lock Bebe bowl, I stirred in a large spoonful of chili into cooked elbow macaroni that I had made earlier for lunch. 

The elbow macaroni helped absored some of the addtional liquid from the chili and makes it easier for her to pick up and eat herself.

Are you craving cookies but don't want to take the time to heat up the oven or be tied down to a timer?  Try the Oatmeal No-Bake Cookies.  Our 4-year old daughter added the ingredients to the saucepan.  After I cooked it on the stove top, she helped me spoon out the dough onto the wax paper.  To avoid kids accidently touching the hot lip of the saucepan, lay a dish rag over the edge.

Hominy and Cannellini Chicken Chili

Serves 6

2 tablespoons olive oil

1 large white onion, chopped

3 garlic cloves, minced

4 teaspoons chopped fresh rosemary leaves

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

Coarse salt

1 pound ground chicken

4 1/2  cups chicken broth

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 can (15 ounces) white hominy, rinsed and drained

3 tablespoons cornmeal

Sour Cream

In a large Dutch oven, heat oil over medium-high. Add onion; cook until softened, 8 minutes. Add garlic, rosemary, cumin, and oregano and cook until fragrant, 2 minutes; season with salt. Add chicken. break up the chicken with a spoon and sauté until cooked through.  Add broth, beans, and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer 15 minutes.  Stir in cornmeal and cook 10 minutes.   Spoon into serving bowls.  Top with sour cream if desired.

Oatmeal No-Bake Cookies
Makes 2 dozen cookies

2 cups sugar

3 tablespoons unsweetened cocoa powder

1/2 cup butter

1/2 cup milk

1 pinch salt

3 cups quick cooking oats

1/2 cup natural peanut butter

1 teaspoon vanilla extract

In a saucepan combine sugar, cocoa, butter, milk, and salt.  Heat over medium-high heat.  Once the mixture comes to a rapid boil, cook for 1 minute. 

Remove from heat.  Add the oats, peanut butter and vanilla.  Mix well.  

Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.