Smoky Black Bean and Hominy Winter Chili

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 chipotle pepper in adobo, minced, plus 1 tbsp sauce
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (25 oz) hominy, drained and rinsed
• 1 can (28 oz) fire-roasted crushed tomatoes
• 3 cups vegetable or chicken broth
• 1 bay leaf
• 2 tbsp fine cornmeal or masa harina (optional, to thicken)
• 1 tbsp fresh lime juice
• Salt and black pepper, to taste
• Fresh cilantro, sour cream, shredded cheese, avocado, for serving (optional)

Do This

• 1. Warm oil in a heavy pot over medium heat. Sauté onion, carrots, celery, and bell pepper with a pinch of salt for 10–12 minutes until soft and lightly golden.
• 2. Add garlic and jalapeño; cook 1–2 minutes. Stir in tomato paste, chili powder, cumin, smoked paprika, and oregano; cook 2–3 minutes to toast.
• 3. Add chipotle, black beans, hominy, crushed tomatoes, broth, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then reduce to a gentle simmer (about 190–200°F / 88–93°C).
• 4. Simmer partially covered for 35–45 minutes, stirring occasionally, until the vegetables are very tender and the chili is rich and fragrant.
• 5. Mash a ladleful of beans against the pot side. Stir in cornmeal/masa (if using) and simmer 10 more minutes until thick and hearty. Adjust salt, pepper, and heat with more chipotle if desired.
• 6. Turn off heat, stir in lime juice, and let rest 5–10 minutes. Serve hot with cilantro, sour cream, cheese, and avocado as desired.

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Why You’ll Love This Recipe

• Deeply smoky and comforting without being overly spicy, perfect for cold nights.
• Hominy and black beans make it thick, hearty, and naturally satisfying.
• Mostly pantry staples with simple prep, but tastes like it simmered all day.
• Flexible: easy to make vegetarian, vegan, or add meat if you like.

Grocery List

• Produce: Yellow onion, carrots, celery, red bell pepper, garlic, jalapeño, lime, fresh cilantro, avocado (optional).
• Dairy: Sour cream, shredded cheese (cheddar, Monterey Jack, or pepper Jack) for topping (optional).
• Pantry: Olive oil, black beans (canned), hominy (canned), fire-roasted crushed tomatoes, vegetable or chicken broth, tomato paste, chipotle peppers in adobo, chili powder, ground cumin, smoked paprika, dried oregano, bay leaf, fine cornmeal or masa harina, salt, black pepper.

Full Ingredients

For the Chili

• 2 tbsp olive oil (or other neutral cooking oil)
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 ribs celery, diced (about 3/4 cup)
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced (leave some seeds in if you like more heat; optional)
• 3 tbsp tomato paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if available)
• 1 chipotle pepper in adobo, minced, plus 1 tbsp adobo sauce (adjust to taste)
• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1 can (25 oz / 709 g) white or yellow hominy, drained and rinsed
• 1 can (28 oz / 794 g) fire-roasted crushed tomatoes
• 3 cups (720 ml) vegetable or chicken broth (low sodium preferred)
• 1 bay leaf
• 2 tbsp fine cornmeal or masa harina (optional, for extra thickness and corn flavor)
• 1–1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tbsp fresh lime juice (about 1/2 lime), plus extra wedges for serving

Optional Toppings & Sides

• Fresh cilantro leaves, rough chopped
• Sour cream or plain Greek yogurt
• Shredded cheese (cheddar, Monterey Jack, or pepper Jack)
• Diced avocado or guacamole
• Thinly sliced green onions
• Warm corn tortillas, tortilla chips, or cornbread, for serving

Step-by-Step Instructions

Step 1: Prep all your vegetables and aromatics

Dice the onion, carrots, celery, and red bell pepper into small, even pieces so they cook at the same rate. Mince the garlic and jalapeño. Drain and rinse the black beans and hominy in a colander. Open the tomatoes, broth, and chipotle in adobo so everything is ready to go. Having everything prepped before you start cooking makes the process smooth and keeps anything from burning.

Step 2: Slowly soften the vegetables for deep flavor

Place a large heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium heat. Add the olive oil and let it warm for 1–2 minutes. Add the onion, carrots, celery, and red bell pepper, plus a pinch of salt. Cook, stirring occasionally, for 10–12 minutes until the vegetables are very soft and just starting to turn golden at the edges. This slow softening builds a sweet, rich base for the chili.

Stir in the garlic and jalapeño and cook for another 1–2 minutes, just until fragrant. Do not let the garlic brown; turn the heat down slightly if needed.

Step 3: Toast the spices and tomato paste

Add the tomato paste to the pot and stir to coat the vegetables. Cook, stirring frequently, for 2–3 minutes. The paste will darken slightly and start to stick a bit to the bottom of the pot; that is good, as it means the sugars are caramelizing and developing flavor.

Sprinkle in the chili powder, ground cumin, smoked paprika, and dried oregano. Stir constantly for about 1 minute to gently toast the spices. This step wakes up their flavor and gives the chili a deeper, smokier taste. If the mixture seems too dry or starts to scorch, reduce the heat and add 1–2 tbsp of broth to loosen it.

Step 4: Build the chili with beans, hominy, and tomatoes

Stir in the minced chipotle pepper and 1 tbsp of the adobo sauce. Add the drained black beans, hominy, and the can of fire-roasted crushed tomatoes with all their juices. Pour in the broth and drop in the bay leaf. Add 1 tsp salt and 1/2 tsp black pepper to start.

Increase the heat to medium-high and bring the chili up to a boil. Once it reaches a full boil, immediately reduce the heat to low or medium-low to maintain a gentle simmer. If you are measuring with a thermometer, aim for a simmer around 190–200°F (88–93°C). Partially cover the pot with a lid, leaving a small gap for steam to escape.

Step 5: Slow-simmer until thick and cozy

Simmer the chili for 35–45 minutes, stirring every 10 minutes or so. During this time the vegetables will become very tender, the beans and hominy will absorb flavor, and the broth will reduce slightly, making the chili thicker and richer.

If at any point the chili looks too thick for your liking, stir in a splash of water or broth. If it seems thin, simply let it simmer uncovered for the last 10–15 minutes to allow more liquid to evaporate. Taste partway through and adjust the salt and chipotle if you want more smokiness or heat.

Step 6: Thicken, season, and finish with lime

For an extra-hearty texture, use a ladle to scoop about 1 cup of the chili (mostly beans and hominy) into a bowl and lightly mash it with a fork or potato masher. Stir this mash back into the pot. If you like your chili very thick and stew-like, whisk the cornmeal or masa harina with 2 tbsp of water to make a smooth slurry, then stir it into the simmering chili. Cook for another 10 minutes, stirring occasionally, until the chili is glossy and thick.

Turn off the heat. Remove and discard the bay leaf. Stir in the lime juice. Taste and adjust seasoning: add more salt for overall flavor, more lime for brightness, or a touch more chipotle for smokiness and heat. Let the chili rest off the heat for 5–10 minutes before serving; it will thicken a bit more as it sits.

Step 7: Serve and garnish for a winter-worthy bowl

Ladle the hot chili into warm bowls. Top with chopped cilantro, a dollop of sour cream or yogurt, a sprinkle of shredded cheese, and diced avocado if you like. Serve with lime wedges on the side and something to scoop it up: warm tortillas, tortilla chips, or a slice of crusty bread or cornbread. Enjoy it steaming hot, ideally next to something cozy like a blanket or a fireplace.

Pro Tips

• Use a heavy pot: A cast-iron Dutch oven or other heavy pot helps prevent scorching and promotes even, slow cooking for deeper flavor.
• Adjust thickness at the end: Too thick? Add a splash of broth. Too thin? Mash more beans or simmer uncovered a bit longer, or add the cornmeal/masa slurry.
• Balance the flavors: If the chili tastes flat, it usually needs more salt or a squeeze of lime. If it is too spicy, add a spoonful of sour cream or a little extra broth.
• Make it ahead: Like most chilis, this one tastes even better the next day after the flavors meld. Perfect for meal prep or parties.
• Heat control: Start with a small amount of chipotle and jalapeño; you can always add more heat later, but you cannot take it away.

Variations

• Smoky beef or chorizo version: Brown 1 lb (450 g) ground beef or fresh chorizo in the pot before adding the vegetables. Drain excess fat if needed, then proceed with the recipe as written.
• Sweet potato boost: Add 1–2 cups of peeled, 1/2-inch diced sweet potato along with the carrots and celery. It adds natural sweetness and makes the chili even more filling.
• Slow cooker method: Sauté the vegetables, garlic, jalapeño, tomato paste, and spices on the stovetop as directed. Transfer everything to a slow cooker with the beans, hominy, tomatoes, broth, and bay leaf. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir in lime juice at the end and adjust seasoning.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. This chili also freezes very well: portion into freezer-safe containers, leaving a little headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Because the flavors deepen over time, this is an excellent make-ahead meal for busy weeks or for hosting a winter gathering.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings, using vegetable broth and including cornmeal): about 360 calories; 14 g protein; 10 g fat; 58 g carbohydrates; 15 g dietary fiber; 9 g sugars; 860 mg sodium. Actual values will vary based on exact ingredients, brands, and portion sizes.