Vegetarian Hominy Chili with Beans
Warm up your weeknight dinners with this hearty and nutritious Vegetarian Hominy Chili with Beans, a perfect one-pot meal bursting with bold flavors and wholesome ingredients. Featuring a savory blend of fire-roasted tomatoes, smoky spices like cumin and paprika, and a hearty mix of hominy, black beans, and kidney beans, this vegetarian chili is both satisfying and packed with plant-based protein. Colorful additions of diced peppers, frozen corn, and fresh cilantro add vibrant textures, while a splash of lime juice ties it all together with zesty brightness. Ready in just under an hour, this family-friendly dish is easy to make and even easier to customize with your favorite toppings, like creamy avocado, shredded cheese, or crunchy tortilla chips. Whether served for a cozy weeknight dinner or meal prepped for the busy week ahead, this vegetarian chili is a crowd-pleaser you’ll come back to again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 small jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 15-ounce cans fire-roasted diced tomatoes (with juices)
- 3 cups vegetable broth
- 2 15-ounce cans canned hominy, drained and rinsed
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 0.5 cup fresh cilantro, chopped
- 1 medium lime, juiced
- optional toppings: sour cream, shredded cheese, diced avocado, tortilla chips
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it warm up.
Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another 1 minute until fragrant.
Add the diced red and green bell peppers, along with the jalapeño. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Pour in the fire-roasted diced tomatoes (with their juices) and vegetable broth. Stir well to combine.
Add the drained and rinsed hominy, black beans, kidney beans, and frozen corn. Stir the chili thoroughly.
Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld.
Taste the chili and adjust seasoning as needed, adding more salt or spices if preferred.
Remove the pot from the heat and stir in the fresh cilantro and lime juice.
Ladle the chili into bowls and serve hot with optional toppings such as sour cream, shredded cheese, diced avocado, or crumbled tortilla chips.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.7 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1170 mg | 25% | |
*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.
