Black Bean Hominy Chili

  • Yield 4-6 servings

This chili works well with black beans, or whatever beans you have available. The same goes for the hominy--feel free to substitute frozen or fresh corn.

Quentin Bacon


1 quart good-quality vegetable broth
1 can (14.5 ounces) petite-cut diced tomatoes
1 generous tablespoon vegetable oil
1 medium-large onion, cut into medium dice
1 bell pepper, any color, stemmed, cored, and cut into medium dice
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups (15.5 ounces each) hominy, drained
3 large garlic cloves, minced
1 ounce bittersweet chocolate, chopped
1/4 cup chopped fresh cilantro


  1. Stir together the broth and tomatoes in a 2-quart glass measuring cup or other microwave-safe container and microwave until steamy hot, about 5 minutes.
  2. Meanwhile, heat the oil in a Dutch oven or small soup kettle over medium-high heat. Add the onion and pepper and cook until soft and golden brown, about 5 minutes. Add the chili powder, cumin, and oregano and cook until fragrant, a minute or so. Add the beans and hominy along with the hot broth mixture. Bring to a simmer, reduce the heat to low, and simmer, partially covered, until the vegetables are tender and the flavors have blended, about 20 minutes.
  3. Stir in the garlic, chocolate, and cilantro and simmer a couple of minutes to blend the flavors. Remove from the heat and let stand a few minutes if there’s time. Adjust the seasonings and serve hot.

Reprinted from: Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.



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