Amy's Chili with Hominy (Vegan)

This is the vegan chili that converts skeptics, the kind that doesn’t try to imitate beef chili and instead leans hard into vegetables and grains for body. White hominy is the secret weapon here, the chewy, slightly nutty corn kernels give the chili the textural variation that meat usually provides, while pinto beans and chickpeas bring earthy starch and fiber.

A teaspoon of molasses is the small addition that makes a huge difference. The mineral-rich sweetness rounds out the acid from the canned tomatoes and the heat from the chili powder, giving the broth the slow-cooked depth most quick chilis lack. Don’t skip it.

The recipe’s casual instructions ('cook until done') hide a real choice. Stop the simmer at 15 minutes and you have a brothy, brighter chili with crisp-tender zucchini. Push it to 35 minutes and the zucchini melts into the sauce while the flavors marry. Both are valid, the texture preference is yours.

Chef Tips

• Pre-cook the onions in a tablespoon of oil until soft (about 5 minutes) before adding everything else, the recipe leaves this optional but the depth is worth the extra step
• Toast the chili powder and cumin for 30 seconds in the dry pot before adding wet ingredients, this blooms the dried spices and amplifies their flavor
• Use crushed tomatoes (not diced or whole), the smoother texture gives the chili a unified base instead of chunks floating in liquid
• Add the zucchini in the last 10 minutes if you want it to stay distinct, earlier and it disappears into the sauce
• Top with chopped cilantro, sliced avocado, and a squeeze of lime to brighten the rich earthy chili

Variations

• Swap white hominy for black beans for a more traditional chili profile
• Add 1 cup of corn kernels for extra sweetness alongside the hominy
• Stir in 1 minced chipotle pepper in adobo for smoky heat to round it out