Black Bean Hominy Chili

Quentin Bacon
  • Yield: 4-6 servings


1quart good-quality vegetable broth
1can (14.5 ounces) petite-cut diced tomatoes
1 generous tablespoon vegetable oil
1 medium-large onion, cut into medium dice
1 bell pepper, any color, stemmed, cored, and cut into medium dice
3tablespoons chili powder
1teaspoon ground cumin
1teaspoon dried oregano
2cans (15.5 ounces each) drained black beans
2cups (15.5 ounces each) hominy, drained
3large garlic cloves, minced
1ounce bittersweet chocolate, chopped
1/4cup chopped fresh cilantro


  1. Stir together the broth and tomatoes in a 2-quart glass measuring cup or other microwave-safe container and microwave until steamy hot, about 5 minutes.
  2. Meanwhile, heat the oil in a Dutch oven or small soup kettle over medium-high heat. Add the onion and pepper and cook until soft and golden brown, about 5 minutes. Add the chili powder, cumin, and oregano and cook until fragrant, a minute or so. Add the beans and hominy along with the hot broth mixture. Bring to a simmer, reduce the heat to low, and simmer, partially covered, until the vegetables are tender and the flavors have blended, about 20 minutes.
  3. Stir in the garlic, chocolate, and cilantro and simmer a couple of minutes to blend the flavors. Remove from the heat and let stand a few minutes if there’s time. Adjust the seasonings and serve hot.

Reprinted with permission from Cook Without A Book: Meatless Meals © 2011 by Pam Anderson, Rodale, Inc. Available wherever books are sold.