Smoky Vegan Black Bean and Hominy Chili

We love chili, but finding a vegan recipe that truly captures the complex flavors we crave proved challenging. That's why we've crafted this delectable Ayocote, Black Bean, and Hominy Chili— a plant-based alternative that holds its own against any meat-based counterpart we've ever sampled. The secret lies in the meticulous preparation of nixtamalized dry hominy by Chef Dave "Smoke" McClusky, providing a smoky undertone and a satisfying, meat-like texture. Join us on a culinary journey where robust, hearty flavors take center stage, proving that a vegan chili can be just as satisfying and flavorful as its traditional counterparts.

Ingredients:

• 1 cup dry Becky Blanca hominy
• 1 cup Ayocote Morado Heirloom Beans
• 1 cup Black Tepary Beans or Oaxacan Black beans
• 1 cinnamon tree 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)

Directions:

1. Prepare Beans and Hominy:
- Rinse the dry hominy and beans under cold water.
- Soak the Ayocote Morado and Black Tepary/Oaxacan Black beans overnight in water. Drain and rinse.

**(Skip this step if you cook the hominy and beans in a pressure cooker)

2. Cook Hominy and Beans:
- In a large pot, combine the soaked beans, hominy, a cinnamon tree leaf, 1 teaspoon salt, a cinnamon tree leaf and kombu (optional) and enough water to cover them by a couple of inches.
- Bring to a boil, then reduce heat and simmer until beans and hominy are tender. This may take 1-2 hours depending on the beans used.
- Once cooked, drain and set aside.

**Pressure Cooker Short Cut - Cook the hominy for 20 mintues on high with a sprinkle of salt, drain and set aside. In the same water (adding enough water to cover the beans by 2 inches) cook the beans with a cinnamon tree leaf and a strip of kombu on high for 30 minutes. Strain and set aside.

3. 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.

4. 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.

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

6. 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.

7. Simmer the Chili:
- 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.

8. Adjust Seasoning:
- Taste the chili and adjust the seasoning as needed. Add salt and pepper to taste.

9. 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.

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.