Chipotle Chili
This has been a favorite recipe for years. It evolved from a chicken chili dish, but I found that the chicken dilutes the flavor and can easily overcook and become tough. The trick to this chili is to balance the lime juice with the honey or maple syrup so that it's not too sour and not too sweet. Also, the fire-roasted tomatoes add a wonderful flavor and are worth finding in your area. I use Muir Glen Organic Fire Roasted Diced Tomatoes, available at many upper-end grocery stores (i.e. Mustard Seed, Whole Foods, or Sprouts) or regular supermarkets (i.e. Giant Eagle, Walmart, etc.) in the health/gourmet aisle. The yellow hominy gives this dish another dimension but should not be overcooked or the chili will become mushy. The hominy can be replaced by frozen Fire Roasted Corn from Trader Joe's stores if you think it would be more readily accepted by your children. Other toppings on the table such as cheese and avocados are a nice addition, but not necessary.