Hominy + Black Bean Chili

a vegan + gluten-free chili

It seems like forever since I have posted a recipe. Today I am sharing a recipe for Hominy + Black Bean Chili. Perfect for this lingering winter. A simple, warming and comforting chili that might make you forget that it is still cold and snowing, especially here in the Midwest.

In my chili recipes, I like to reconstitute dry chiles instead of using chili powder. When buying dried chiles, you want to avoid dry and hard ones. They aren’t fresh and have lost some its flavor. In this chili I used the ancho chile. It has a nice smoky and raisin like flavor and its a mild spiced chile. I am a big fan of using hominy in chili. Hominy is traditionally used in Posole, but I like the texture it gives to the chili. I always have some on hand because I usually pick up a can every time I go to the Mexican grocery store.


Hominy + Black Bean Chili | V + GF
E-Mail, Print Recipe
Serves 6-8

1-3 dried Ancho Chiles {I used 3 very small ones}*
3/4 cup of water
1 tbs olive oil
1 large yellow onion diced
2 red bell peppers diced
1 jalapeno finely minced
4 garlic cloves minced
1 tsp cumin
2 tsp Mexican Oregano
1 tsp salt
1/2 tsp corinader
1 29 ounce can Hominy, drained and rinsed
1 15 ounce can Black Beans, drained and rinsed
2 14.5 ounce cans Fire Roasted Tomatoes
4-5 cups Vegetable broth or water
2 Bay Leaves
Salt +Pepper
optional: 1 tablespoon maple syrup

Optional garnishes: diced avocado, chopped cilantro, tortilla chips, lime wedges


First make the chili puree. Boil a couple cups of water. While you are waiting for the water to boil, remove the steam and seeds from the chiles. Place in a glass bowl  and cover with the boiling water. Let is steep for 20-30 minutes or until the chiles are softened. Drain and place in a blender. Add the 3/4 cup of water to the chiles and blend until smooth. Set aside until ready to use. While the chiles are steeping, chop up all the veggies.

In a large dutch oven or soup pot, heat the oil over medium heat. Add the onions and red bell peppers. Saute until onions are almost translucent about 5 minutes. Add the  garlic and jalapeno. Let cook for one minute. Add in the cumin, Mexican oregano, coriander, and salt. Stir everything together. Strain in the chile pure into the pot. Stir everything together and cook for 2-3 more minutes.

Add in the hominy, black beans, fire roasted tomatoes, bay leaves, and water. Raise the heat and bring it to a boil. Once boiling, reduce heat to a low simmer. Cook for about 1 hour.

Before serving remove the bay leaves. Taste for seasonings. Add salt and pepper to your liking. If the chili is too smoky or spicy, add in the maple syrup. This is balance all the flavors. Feel free to serve this chili with lime wedges, avocado slices,  chopped cilantro, and tortilla chips.

*Recipe Notes:  My ancho chiles were very small. So I used three. If your ancho chiles are on the bigger side, I recommend using just 1 or 2. I didn’t want to use a lot of cumin & coriander in this chili, but if you are a big cumin fan feel free to increase the amount. This chili also freezes really well.

vegan chili