Smoky Vegan Black Bean and Hominy Chili

Name: SMOKY VEGAN BLACK BEAN AND HOMINY CHILI
Ingredients: 1 cup dry Becky Blanca hominy; 2 cups dry Black Tepary Beans (or Oaxacan Black Beans); 1 Caribbean Bay Leaf; 4 inch square of kombu (optional but recommended); Avocado oil; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 large onion, diced; 3 cloves garlic, minced; 3 teaspoons cumin; 2 teaspoons Bourbon Barrel Smoked Paprika; 1 teaspoon ground coriander; 1 teaspoon Mexican Oregano; 1/2 bottle beer (preferably mexican ale); 1/4 cup Bunches and Bunches Smoked Oaxacan Mole Sauce; 1 can diced tomatoes (14 oz); 3 cups vegetable broth; Sliced green onions (for garnish); Sour cream or plant-based sour cream (for garnish, optional); Avocado (for garnish); Corn chips (for garnish)

October 26, 2023 1 min read

This is my holy grail of chili. For many years my favorite chili recipe was beef based but I wanted something that was just as good (or better) while remaining 100% plant based. This Smoky Black Bean and Hominy Chili is the ultimate vegan comfort food. It’s rich, hearty, and absolutely loaded with smoky undertones, thanks to the dry hominy lovingly crafted with wood ash nixtamalization by Chef Dave “Smoke” McClusky. His hominy adds a satisfying, meaty texture, making this chili a true standout—whether you're a longtime vegan or simply looking to shake up your chili game.

Not only does this recipe feature protein-rich black tepary beans, but it’s also infused with spices like cumin, bourbon barrel smoked paprika, and Mexican oregano, which give it a deep, complex flavor profile. The inclusion of kombu (optional but highly recommended) adds a subtle umami layer, while Bunches and Bunches Smoked Oaxacan Mole Sauce gives it an irresistible richness. Pair it with corn chips, garnish with avocado, and you've got yourself a bowl of pure chili perfection.

SMOKY VEGAN BLACK BEAN AND HOMINY CHILI

Rated 4.0 stars by 1 users

Smoky Black Bean and Hominy Chili: A hearty, vegan chili with black tepary beans, nixtamalized hominy, and smoked paprika. Rich, bold, and flavourful!

Author:

Lisa Riznikove

Image of SMOKY VEGAN BLACK BEAN AND HOMINY CHILI

Ingredients

1 cup dry Becky Blanca hominy
2 cups dry Black Tepary Beans (or Oaxacan Black Beans)
1 Caribbean Bay Leaf
4 inch square of kombu (optional but recommended)
Avocado oil
1 green bell pepper, diced
1 red bell pepper, diced
1 large onion, diced
3 cloves garlic, minced
3 teaspoons cumin
2 teaspoons Bourbon Barrel Smoked Paprika
1 teaspoon ground coriander
1 teaspoon Mexican Oregano
1/2 bottle beer (preferably mexican ale)
1/4 cup Bunches and Bunches Smoked Oaxacan Mole Sauce
1 can diced tomatoes (14 oz)
3 cups vegetable broth
Sliced green onions (for garnish)
Sour cream or plant-based sour cream (for garnish, optional)
Avocado (for garnish)
Corn chips (for garnish)

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Directions

Prepare Beans and Hominy:

Rinse the dry hominy and beans under cold water.
Soak Black Tepary/Oaxacan Black beans overnight in water. Drain and rinse.

Cook Hominy and Beans

In a large pot, combine the soaked beans, hominy, a Caribbean bay leaf, 1 teaspoon of salt, and kombu (optional), with enough water to cover by a couple of inches. **Skip this step if using the pressure cooker.
Bring to a boil, then reduce heat and simmer until beans and hominy are tender. (1-2 hours)
Once cooked, drain and set aside.
**Pressure Cooker Short Cut - Cook the hominy for 25 minutes on high with a sprinkle of salt, allow steam to escape naturally, drain and set aside. In the same water (adding enough water to cover the beans by 2 inches) cook the beans with a Caribbean bay leaf and a strip of kombu on high for 30 minutes. Allow steam to escape naturally, strain and set aside.

Sauté Vegetables

In a large pot, heat a couple of tablespoons of avocado oil over medium heat.
Add diced green bell pepper, red bell pepper, onion, and minced garlic. Sprinkle with kosher salt and sauté until the vegetables are softened.

Season the Vegetables & Add The Beer

Add cumin, smoked paprika, ground coriander, and Mexican oregano to the sautéed vegetables. Stir well to coat the vegetables with the spices. Add the beer and bring to a boil until the beer has reduced by more than half.

Add Mole Sauce

Pour in the Bunches and Bunches Smoked Oaxacan Mole Sauce. Stir to combine with the vegetables and spices.

Combine Tomatoes and Broth

Add the diced tomatoes (with their juice) to the pot.
Pour in the vegetable broth, stirring to combine all the ingredients.

Simmer the Chil

Add the cooked beans and hominy to the pot.
Bring the chili to a simmer and let it cook for at least 30 minutes to allow the flavors to meld. Add more broth if needed to reach your desired consistency.

Adjust Seasoning

Taste the chili and adjust the seasoning as needed. Add salt and pepper to taste.

Serve

Ladle the chili into bowls.
Garnish with sliced green onions, avocado slices, a dollop of sour cream (or plant-based sour cream), and a handful of corn chips.

Recipe Note

This hearty and flavorful vegan chili is perfect for warming up on chilly days or serving at gatherings. Adjust the spice levels and toppings to suit your taste preferences.

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Smoky Vegan Black Bean and Hominy Chili

SMOKY VEGAN BLACK BEAN AND HOMINY CHILI

Ingredients