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White Chicken Chili

It's that time of year, when warm soups, stews, chilies and comfort food sound SO good. As much as I love a traditional chili, I tend to only want to eat it once or twice, leftovers can get old. But, this white chili is still good the 3rd (or 4th!) time around. I also love that it's gluten and dairy free! Of course, I love it with some sour cream or plain yogurt and/or cheese on top, but it's still good without those. Also, the recipe calls for an unusual ingredient - hominy. What is hominy? Well it's basically corn in a different form. If you want a better understanding of it, here's the Wikipedia explanation. It's used to thicken the chili and gives it a nice creamy texture. You usually can find it in the vegetable aisle, with canned vegetables. Now I've found that certain stores don't carry it. It may also be in an ethnic section, if you have one of those. Most of the time, if I ask an employee, they don't always know what I'm talking about. Just plan to try a few different stores the first time you look for it.
My only quandary with this dish is that there aren't many vegetables in it. I consider corn more of a starch than a vegetable. I'm wondering what I could add to help boost the nutritional value - peppers? mushrooms? Or maybe, just have a salad with it.
I have to give many thanks to my friend Abigail who passed this recipe along to me. She won a few chili cook-offs with this recipe and everyone I've served it to, loved it as well. I'm giving this recipe to you in halved form. This will be enough for 6 servings, as a main dish. You can also make this in a slow cooker. Just combine the ingredients in your slow cooker (minus the lime juice), just be sure to cook your chicken before you add it to the slow cooker. I would recommend cooking the onion first in the butter.

I hope this recipe warms your cold winter night.

White Chicken Chili
1/4 cup butter
1 large yellow onion, chopped
2 T. chopped garlic
2-3 T ground cumin
2 chicken breasts, diced
2 regular cans navy or great northern beans
2 regular cans hominy
1 small can white shoepeg corn (normal corn will work but the shoepeg tastes best!)
1 + jalapenos (minced)
lime juice to taste
optional additional seasoning: cayenne, chili powder, paprika, coriander

In a large pot, saute onion in butter. When onion is nearly translucent, add garlic and cumin for a few minutes. Add chicken and when cooked, add beans, 1 can hominy, corn and jalapeno peppers to the pot (along with liquids). Puree second can of hominy with some water (if needed) and add to the pot. Simmer awhile. Add salt, pepper and water, for consistency. Finally, add lime juice.

Optional toppings: sour cream, plain yogurt, cilantro, cheese, corn chips, or more jalapenos
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