Very Veggie Chili

This is a no-nonsense vegetarian chili that leans on canned pantry staples to come together fast. Pinto beans, hominy, corn and stewed Mexican-style tomatoes make up the bulk, and a quarter cup of chili powder plus a full tablespoon of cumin do the seasoning heavy work.

The hominy is what sets this apart from your standard bean chili. Those chewy puffed corn kernels add a satisfying texture and a subtle masa flavor that anchors the dish in real Southwestern territory.

Get the saute step right. Eight minutes of high heat on the celery, onion, peppers and garlic builds a deep aromatic base before any liquid hits the pot. Cut that short and the chili tastes thin.

The cilantro goes in during the last 10 minutes so it stays fresh and grassy instead of cooking down to nothing. If you’re a cilantro hater, swap in flat-leaf parsley for color and freshness.

Kitchen Tips

• Drain and rinse the beans well to wash off the starchy canning liquid. Skipping this turns the chili gluey.
• Taste before serving and adjust with a squeeze of lime or a pinch of salt: canned tomatoes vary wildly in saltiness.
• This chili thickens overnight in the fridge and tastes even better day two. Loosen with a splash of water or broth when reheating.
• Toast the ground cumin in the pot with the aromatics for 30 seconds before adding tomatoes to wake up its earthy depth.

Variations

• Add a chipotle in adobo plus a teaspoon of the sauce for smoky heat.
• Swap one can of pinto beans for black beans and one for kidney beans for visual variety.
• Stir in a cup of diced butternut squash with the tomatoes for autumn sweetness.