Smoky Vegan Black Bean and Hominy Chili
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 Valentine 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 Smoked Maple Syrup gives depth of flavor and balances heat for a perfect smoky flavor. Pair it with corn chips, garnish with avocado, and you've got yourself a bowl of pure chili perfection.
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
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SMOKY VEGAN BLACK BEAN AND HOMINY CHILI
Lisa Riznikove
Smoky Black Bean and Hominy Chili: A hearty, vegan chili with black tepary beans, nixtamalized hominy, and smoked paprika. Rich, bold, and flavourful!
Ingredients
- 1 cup dry Becky Blanca hominy
2 cups dry Black Valentine Beans (or Black Tepary 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
2-3 teaspoons Slow and Low Chili Powder (depending on your heat preference.)
- 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 tablespoon smoked maple syrup
- 1 can diced tomatoes (14 oz)
3 cups vegetable/bean broth
- Sliced green onions (for garnish)
- Sour cream or plant-based sour cream (for garnish, optional)
- Avocado (for garnish)
- Corn chips (for garnish)
Directions
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Rinse the dry hominy and beans under cold water and soak in clean water overnight. *you can skip this step if you use our pressure cooker shortcut or simply cook longer in the next step. Soaking cuts down cooking by roughly half.
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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.
Bring to a boil, then reduce heat and simmer until beans and hominy are tender. (1-2 hours)
**Pressure Cooker Short Cut - Cook the hominy and beans together for 25 minutes on high with a sprinkle of salt, allow steam to escape naturally.
Once cooked, drain and set aside reserving the bean broth.
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- 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.
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Add the spices 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.
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- Add the diced tomatoes (with their juice) to the pot.
Combine the reserved bean broth with enough vegetable broth to make 3 cups and add to the pot, stirring to combine all the ingredients.
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- 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.
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Taste the chili and adjust the seasoning as needed. Add salt and pepper to taste.
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- 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.