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Yummy stew/chili

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Quick Hominy & Zucchini Chili

Cook time: High for 2 ½ hours


2/3 cup chopped tomatoes, undrained
1 15oz can white hominy
2 medium size zucchini, cut into 1” chunks
Garlic powder
1 tsp olive oil
1 medium-size white boiling onion or shallot, finely chopped
1 stalk celery, chopped
1 ¼ tsp chili powder
Salt to taste
Juice and zest of 1 lime
1/3 cup sour cream mixed with the zest of 2 limes, for serving
2/3 cup shredded white cheddar cheese, for serving
1 green onion, chopped, for serving
Chopped cilantro, for serving


Add the tomatoes and their juice, hominy, zucchini, and a few shakes of garlic powder to the slow cooker.

Heat the oil in a small skillet and cook the onion and celery a bit, just to soften. Add the chili powder and blend with the vegetables, then add the mixture to the crock. Stir to combine. Cover and cook on high for about 2 ½ hours.

Season with salt and stir in the lime juice and zest. Serve in bowls topped with toppings.

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