Black Bean Hominy Chili
Cozy up with a hearty bowl of Black Bean Hominy Chili, a vibrant, flavor-packed vegetarian chili that’s perfect for weeknight dinners or meal prep. This recipe combines the smoky warmth of cumin, chili powder, and smoked paprika with the satisfying texture of black beans and hominy, a unique ingredient that adds a subtle corn-like chewiness. Fresh red bell peppers, diced onion, and garlic create a savory base, while crushed tomatoes and vegetable broth bring it all together in a rich, aromatic stew. Ready in just 50 minutes, this one-pot dish is easy to make and naturally gluten-free, making it great for a variety of dietary preferences. Garnish with fresh cilantro and a squeeze of lime for a bright, citrusy finish, and enjoy this crowd-pleasing chili as a stand-alone meal or paired with your favorite cornbread. Perfect for chilly evenings or anytime you're craving comfort in a bowl!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 15-ounce cans canned black beans, drained and rinsed
- 1 15-ounce can canned hominy, drained and rinsed
- 1 28-ounce can canned crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, cooking for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground cumin, chili powder, smoked paprika, oregano, and optional cayenne pepper. Stir well to coat the vegetables in the spices, cooking for 1-2 minutes.
Pour in the black beans, hominy, crushed tomatoes, and vegetable broth. Stir to combine thoroughly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Season with salt and black pepper to taste, adjusting the seasoning as needed.
Ladle the chili into bowls and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5456 mg | 237% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 44.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5748 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
