Smoky and spicy, this hearty vegan poblano white bean chili is loaded with corn and hominy. It’s thickened with mashed beans. Top it with diced avocados and crumbled tortilla chips.
January and February are when my soup consumption is at its max.
And I love it!
There are so many reasons why hot soup is one of the best things about these months. Here are just a few:
Vegetables – Tied with salad, soup is an easy way to pack in well beyond the recommended daily amount of veggies. Plus you can improvise and use pretty much whatever you have on-hand.
Pantry Ingredients – From canned tomatoes and beans to dried spices, you can go big on ingredients that have a long shelf-life.
Leftovers – Stashed away for a busy day, soup is a total meal saver. I get excited to reorganize my freezer just to maximize my soup storage.
Time – In general, soup is easy to make. Once you finish the required chopping and prep, the pot simmers and you can do something else, while periodically checking on it.
Yes! I think of chili and stew as types of soup.
When I make this vegan white bean poblano chili, my husband always questions whether it is soup or chili.
That’s because he thinks of chili as having a tomato base rather than broth.
But don’t get me started on defining chili.
My hometown Cincinnati has its own signature chili that is thick and spooned on top of spaghetti instead of being served in a bowl with a spoon—something I still can’t quite understand.
This white bean chili is smoky, spicy, and very filling.
It is loaded with cannellini beans, corn and hominy.
If you aren’t familiar with hominy, it is corn that has been soaked in a mineral bath, which removes the hull and germ of the corn. As a result, the kernel grows twice its original size.
I am a big fan of hominy because of its satisfying texture and bite.
First, I preheat the broiler on high for the poblano peppers.
I broil the peppers to bring out their smoky flavor.
Once they are charred all over, I put them in a bowl, cover it and let the condensation do some of the work before I rub off the skin.
Then I remove the stem and seeds and chop the peppers.
After that, I move on to the stove heating oil to sauté onions. When they start to soften, I add minced garlic and spices including cumin, chili powder, oregano, salt and pepper.
Next, I stir in the beans (except for 1 cup), the chopped poblano peppers, corn, hominy, vegetable broth and water and bring the mixture to a boil and reduce the heat to simmer the chili.
With the cup of beans, I mash them with a fork and then whisk them into the chili.
The mashed beans help to slightly thicken the broth. I use the same technique with my three-bean chili.
When the chili finishes bubbling and simmering, I ladle it into bowls and top them with diced avocados, cilantro and crumbled tortilla chips.
For the cilantro, I sprinkle on both chopped and whole leaves.
If you can find them, use the chips that have a hint of lime flavor.
PrintSmoky and spicy, this hearty vegan poblano white bean chili is loaded with corn and hominy. It’s thickened with mashed beans. Top it with diced avocados and crumbled tortilla chips.
This is delicious! I haven’t cooked with hominy previously and really enjoyed the new addition to white bean chili! Do you use a particular brand? I just bought what was available at the grocery store and it seemed okay. And I love poblanos!!! I will be making the 3 bean chili next. Have made a version of my own forever and am excited to try yours! Glad I found you! 🙂
Hi Carol. I usually do the same with hominy, and I just use whatever brand I find at the grocery. Depending where I am shopping, that’s La Preferida or Juanita’s. I’m so happy you enjoyed the chili!
You forgot to say when to add the poblano pepper.
Thanks for catching that! You add the chopped poblano peppers with the corn, hominy and beans. The recipe is updated.