White Bean and Hominy Chili
A spicy vegan chili stuffed with white beans, hominy, and bold flavor.
Yield: 6-8 servings
  • 1 lb dried white beans, soaked overnight and boiled until tender
  • 1 lb dried hominy, soaked overnight and boiled until tender
  • 1 tbsp olive oil
  • 1 vegetarian Mexican chipotle sausage, finely chopped
  • 2 white onions, chopped
  • 3 garlic cloves, minced
  • 2 poblano chiles, seeded and chopped
  • 2 tsp chili powder
  • 1 tsp ground cinnamon
  • 12 oz pumpkin beer
  • 4 cups water
  • 1 tsp dried oregano
  • 2 tsp hot sauce
  • ½ tsp salt, plus more to taste
  • 2 tbsp thinly sliced scallions
  • 2 tbsp chopped fresh oregano
  • lime wedges, for garnish
  1. Mash ⅔ cup beans with a fork.
  2. Heat a large pot over medium heat. Add the oil to the pan. Add the vegetarian sausage and saute for 4 minutes. Add the onion, garlic and poblanos and saute until tender, about 6 minutes. Add the chili powder and cumin and cook for 30 seconds, stirring constantly. Add the mashed beans, white beans, hominy, water, beer, oregano, hot sauce, and salt to the pot. Bring to a boil. Cover and simmer for 20 minutes or until thickened. Season to taste with salt and hot sauce.
  3. Serve garnished with the scallions and lime wedges.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/white-bean-and-hominy-chili-with-sweetpotato-jalapeno-corn-muffins.html