Rich Bean & Hominy Chili

Over the years I have made countless varieties of vegan chili, from the processed fake meat type to the ones spiked with corn, carrots, and zucchini. I have plucked my favorite elements from several different recipes and created this favored chili: not crazy spicy, nuanced flavors created with stout and cocoa powder, leaning into warm and comforting mexican aromas with cinnamon, hominy, and cilantro. Chili is the perfect food to share or freeze and is an incredibly easy dish for beginner home cooks. Serve with cornbread, crumbled tortilla chips, melty cheese, sour cream, or on its own.

Rich Bean & Hominy Chili

Yield :: 6-8 servings

Ingredients

For spice blend:

• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 2 teaspoons cocoa powder
• 2 bay leaves
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon oregano
• ½ teaspoon red pepper flakes
• ⅛ teaspoon ground cloves

For the rest of the chili:

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1½ teaspoons kosher salt, or to taste
• 4 cloves garlic, minced
• 1 cup dark beer, preferably a stout
• 1 cup water
• 28 ounce can of crushed tomatoes
• 15oz can black beans, drained and rinsed
• 15oz can kidney beans, drained and rinsed
• 15oz can hominy, drained and rinsed
• 1 bunch cilantro, chopped
• juice of 1 lime
• diced onion and chopped cilantro for garnish, optional

Procedure

1. Combine spice blend ingredients in a small bowl. Set aside.
2. Preheat a large pot over medium heat. Add the olive oil.
3. Sauté the onions and bell pepper with a pinch of salt until onion is translucent, 5-7 minutes. Add garlic, remaining salt, and spice blend. Toast spices and cook garlic for an additional minute or two until fragrant.
4. Pour in beer to deglaze the pot. Allow to simmer for 2-5 minutes.
5. Add water, tomatoes, beans, and hominy. Bring to a simmer and allow to cook, uncovered, for 20 minutes.
6. Taste chili for salt and heat. If you'd like it spicier, add more red pepper flakes or a pinch of cayenne. Fish out the bay leaves if you can find them. Add about 3/4 of your chopped cilantro, reserving 1/4 for garnish. Squeeze in fresh lime juice.
7. Serve in bowls topped with diced onion and chopped cilantro alongside whatever beer you used for cooking.