Hearty White Bean and Hominy Chili: A Hug in a Bowl

There are some dishes that just feel like coming home, no matter where you are. For me, this White Bean and Hominy Chili is one of those. It’s a recipe I first encountered in Nava Atlas’s Vegan Soups and Stews for All Seasons, and it immediately resonated with me. The combination of creamy white beans, chewy hominy, and sweet potatoes, all simmered in a richly spiced broth, creates a symphony of textures and flavors that is both comforting and surprisingly complex. It’s the kind of meal that warms you from the inside out, perfect for a chilly evening or whenever you need a little culinary reassurance.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This chili is a testament to how simple, wholesome ingredients can come together to create something truly spectacular. The beauty lies in the interplay of textures and the subtle, earthy sweetness.

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium red bell pepper, or 1 medium green bell pepper, cut into short, narrow strips
• 2 medium sweet potatoes, peeled and diced
• 2 cups water
• 1 (16-ounce) can Great Northern beans, drained and rinsed
• 1 (16-ounce) can whole white hominy, drained and rinsed
• 1 (16-ounce) can salt-free diced tomatoes, undrained
• 1 cup frozen corn kernels, thawed
• 1 (4-ounce) can chopped mild green chilies (or 1 to 2 chopped canned chipotle chiles in adobo for a smoky kick)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro (or 1/4 cup chopped parsley if cilantro isn’t your preference)
• Salt, to taste
• Dried red pepper flakes, optional, to taste

Equipment Needed

• A large, heavy-bottomed soup pot or Dutch oven
• A sharp knife and cutting board for chopping vegetables
• Measuring cups and spoons
• A wooden spoon or heatproof spatula for stirring

Instructions

Building flavor in this chili is all about layering and allowing each component to meld beautifully. Follow these steps to create a truly memorable pot of chili.

1. Begin by heating the olive oil in your soup pot or Dutch oven over medium-low heat. Once shimmering, add the chopped onion. Sauté the onion, stirring occasionally, until it becomes translucent, which typically takes about 5-7 minutes. This gentle cooking process coaxes out the onion’s natural sweetness without browning it too quickly.
2. Next, add the minced garlic to the pot. Continue to sauté for another minute or two, just until the garlic is fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to the chili. The goal is to release its aromatic oils.
3. Now, stir in the bell pepper strips and the diced sweet potatoes. Pour in the 2 cups of water. Increase the heat to bring the mixture to a rapid simmer. Once simmering, decrease the heat to low, cover the pot, and simmer gently until the sweet potatoes are just tender but still firm to the bite. This usually takes about 10-15 minutes. You want them cooked through but not mushy, as they will continue to soften slightly as the chili cooks.
4. After the sweet potatoes have reached the desired tenderness, add the drained and rinsed Great Northern beans, the drained and rinsed whole white hominy, the undrained salt-free diced tomatoes, the thawed frozen corn kernels, and the chopped mild green chilies (or chipotle chiles, if using). Stir in the ground cumin and dried oregano.
5. Bring the chili back to a gentle simmer, then cover and continue to simmer gently for 20-25 minutes. This extended simmering period allows all the flavors to meld and deepen, creating a wonderfully rich and complex broth. The sweet potatoes will soften further, and the beans and hominy will absorb the delicious liquid.
6. Just before serving, stir in the chopped fresh cilantro (or parsley). Taste the chili carefully. The salt content can vary depending on your canned goods, so it’s crucial to taste first before adding any salt. Add salt as needed to enhance the flavors.
7. If you enjoy a bit of heat, add dried red pepper flakes to your liking. Start with a small pinch and add more if you prefer a spicier chili.
8. The final consistency of the stew should be like a thick chili – moist, but not soupy. If it seems too thick, you can always stir in a splash more water or vegetable broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.

Expert Tips & Tricks

• Hominy Hydration: Ensure your hominy is well-drained and rinsed. This helps remove any canning liquid that might affect the flavor. Whole kernel hominy offers a delightful chewy texture that’s essential to this chili’s character.
• Sweet Potato Perfection: When dicing sweet potatoes, aim for roughly uniform 1/2-inch cubes. This ensures they cook evenly. If you find your sweet potatoes are cooking too quickly or too slowly, adjust the heat accordingly.
• Spice Level Control: For the mild green chilies, you can adjust the amount based on your preference for heat. If you’re using chipotle chiles in adobo, start with just one, as they pack a significant smoky punch. You can always add more, or even a little of the adobo sauce, for extra depth.
• Batch Cooking Brilliance: This chili is an excellent candidate for making ahead. The flavors actually improve as it sits. You can make it a day or two in advance and reheat it gently on the stovetop.

Serving & Storage Suggestions

This White Bean and Hominy Chili is incredibly versatile. It’s hearty enough to stand on its own, but it also pairs beautifully with a variety of accompaniments. Serve it hot in bowls, and offer optional toppings such as a dollop of dairy-free sour cream or plain yogurt, some shredded vegan cheese, chopped avocado, or a sprinkle of extra fresh cilantro. A side of crusty bread for dipping is always a welcome addition.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The chili freezes exceptionally well; allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. To reheat, gently warm it on the stovetop over low heat, adding a little water or broth if needed to achieve the desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279 kcal
Calories from Fat	36 kcal
Total Fat	3.9 g	6%
Saturated Fat	0.6 g	3%
Cholesterol	0 mg	0%
Sodium	580 mg	24%
Total Carbohydrate	54.6 g	18%
Dietary Fiber	10.5 g	42%
Sugars	8.7 g	34%
Protein	10.2 g	20%

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While this recipe is wonderfully balanced as is, feel free to play with it!

• Bean Bonanza: If you can’t find Great Northern beans, cannellini beans or even navy beans would work well as a substitute.
• Vegetable Variety: Feel free to add other vegetables like diced zucchini, corn, or even some spinach stirred in during the last few minutes of cooking.
• Spice Symphony: For those who love heat, consider adding a diced jalapeño along with the bell peppers or a pinch of cayenne pepper to the spice blend.

FAQs

Q: Can I make this chili spicier?
A: Absolutely! Add more chopped chipotle chiles in adobo, a pinch of cayenne pepper, or a diced fresh jalapeño along with the bell peppers for extra heat.

Q: What kind of hominy should I use?
A: This recipe calls for whole white hominy, which provides a wonderful chewy texture. Canned whole kernel hominy is readily available and works perfectly.

Q: How do I make sure the sweet potatoes don’t get mushy?
A: Simmer them in the initial liquid until they are just tender but still hold their shape. They will continue to soften slightly during the longer simmering period, but they shouldn’t disintegrate.

Q: Can I use dried beans instead of canned?
A: Yes, you can use dried beans, but you’ll need to soak and cook them according to package directions before adding them to the chili. This will add significant time to the preparation.

Q: Is this chili good for meal prepping?
A: Yes, this chili is ideal for meal prepping. The flavors deepen and meld beautifully when stored, making it even more delicious the next day.

Final Thoughts

This White Bean and Hominy Chili is more than just a recipe; it’s an invitation to slow down, savor the process, and enjoy a truly nourishing meal. It’s a dish that proves plant-based cooking can be incredibly satisfying, hearty, and bursting with flavor. I hope it brings you as much comfort and joy as it has brought me. Serve it piping hot, with your favorite toppings, and perhaps a good book and a cozy blanket. Let me know how it turns out for you!