It’s chili season once again and we couldn’t be happier!

Traditional red kidney bean chili using beef and a tomato base is always a favorite, but we also like to think outside the culinary box from time to time! That’s why we love this zesty and unique take on white chicken chili.

What makes this pot of chili really unique is its use of hominy. Hominy is dried corn kernels that has been soaked in a mineral bath, making it puff up and giving it a nice chewy texture. You can usually find it at your local grocery store with other canned goods.

This unique ingredient is often times used in southern American cuisine, like grits. Hominy is also frequently seen in Mexican cuisine because the treatment allows the corn to make masa and corn tortillas for tacos, tamales and more. With the addition of cilantro, lime juice, green peppers, corn and spices it isn’t too much of a stretch to think of this as a Mexican-style chili!

No matter what you want to call it, we call it delicious!

Like any great chili recipe, there’s great versatility in how you can prepare it! If you need a quick meal, you can prepare this recipe on your stovetop in around 30 minutes. If you have some extra time and want to let all the flavors and spices mingle for a bit? Prepare it in your slow cooker!

We used chicken in this recipe, but these flavors would also pair equally well with pork or beef. Spice up your chili routine with this unique recipe tonight!



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White Bean Chicken Chili with Hominy


  • 2 cups of Randall Great Northern Beans
  • 4 cups chicken broth, divided (we prefer the taste of low sodium broth)
  • 1 15-oz. can white hominy, rinsed
  • 1 Tbsp. olive oil
  • 1 large yellow or white onion, diced
  • 1 green pepper, chopped
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1 Tbsp. chili powder
  • 1 tsp. dried oregano
  • Salt to taste
  • 1 lb. ground chicken
  • 3/4 cup frozen corn
  • 1/4 cup fresh chopped cilantro
  • 1 Tbsp. fresh lime juice, from one lime, plus more to taste


  1. Heat ½ tablespoon olive oil over medium high heat in a Dutch oven or soup pot.
  2. Add the ground chicken and stir until lightly browned—3 minutes or so. Move chicken to a plate.
  3. Add remaining oil to pan. Sauté green pepper and onion for about 3 minutes until they soften. Add garlic and continue to sauté for an additional minute. Add cumin, chili powder and oregano and stir for one more minute.
  4. Add chicken broth and bring to a simmer. Stir in chicken, Randall Great Northern Beans, and hominy. Reduce heat to low. Cover and simmer.
  5. Just before serving, add frozen corn and stir in lime juice and cilantro.