Southwest Hominy Chili
Warm up your dinner table with Southwest Hominy Chili, a hearty and flavor-packed dish that delivers a bold Tex-Mex flair in every bite. This vibrant chili stars tender hominy, black beans, and sweet corn in a richly spiced tomato broth that's infused with smoky paprika, zesty chili powder, and bright cumin. A medley of sautéed onions, bell peppers, and jalapeño peppers adds warmth and depth, while a splash of fresh lime juice brightens the flavors just before serving. Ready in just 50 minutes, this easy vegetarian chili is perfect for busy weeknights or cozy family meals. Garnish with fresh cilantro, and pair it with tortilla chips or cornbread for a satisfying, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 15-ounce can diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 29-ounce can hominy, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, and jalapeño. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
Add the ground cumin, chili powder, smoked paprika, and dried oregano. Stir well to coat the vegetables with the spices, and cook for 1-2 minutes to toast the spices and release their aroma.
Mix in the tomato paste and stir until evenly combined, then add the diced tomatoes with their juices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the drained hominy, black beans, and frozen corn. Stir to combine and reduce the heat to a simmer.
Cover the pot and let the chili simmer for 20 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the fresh lime juice, salt, and ground black pepper. Taste and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro if desired, alongside tortilla chips, cornbread, or avocado slices for added texture and flavor.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5609 mg | 244% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 53.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5070 mg | 108% | |
*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.
