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Recipes // Soups // Bean and Hominy Chili

Bean and Hominy Chili

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Serves 4 to 6
Prep 15 minutes
Cook 1 hour

Whether cooking a pot of chili for the big game or keeping up my family tradition of making it on Halloween night every year, I turn to this recipe, which is comforting and full of great memories. Though vegetarian, it’s still hearty from black beans, kidney beans, and hominy – which I love for its chewy texture – and is ready to be garnished with anything you like. A few of my favorite Mexican ingredients, including Poblano peppers, cumin, and coriander, round out the flavors. (If you wanted to make this solely from your pantry, consider substituting a 4-ounce can of green chiles for the poblano.) I like to serve this with buttery Sweet Cornbread (page 174), which pairs nicely with the slightly spicy flavors.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 1 poblano pepper, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt, plus more as needed
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (14.5-ounce) can fire-roasted whole tomatoes, crushed by hand
  • 1 (15.5-ounce) can white hominy, drained and rinsed
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 (15.5-ounce) can red kidney beans, drained and rinsed

Directions:

  1. In a large soup pot or Dutch oven, set over medium-high heat, heat the oil. Add the onions and poblano and cook, stirring, until softened and beginning to brown, about 5 minutes. Add the garlic, chili powder, cumin, coriander, salt and cayenne (if using). Cook, stirring constantly, until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes and bring to a simmer, scraping up any bits from the bottom of the pan. Add the hominy, black beans, kidney beans, and 4 cups water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until thickened, about 45 minutes. Season to taste with salt.
  2. To serve, ladle the chili into soup bowls and serve with bowls of garnishes alongside, if desired.

Garnishes (optional)

  • ½ medium red onion, finely chopped
  • Sour cream
  • ½ cup cilantro leaves, chopped
  • ¼ pound cheddar cheese, shredded (1 cup)
  • Lime wedges
  • 1 avocado, sliced

Meaty Bean and Hominy Chili: For meat lovers, you could easily start off this recipe by browning 1 pound ground chuck or bison in an additional 1 tablespoon oil. Remove the meat from the pot and reserve. Proceed with the soup as directed, adding the browned meat back in when you add the beans.

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