Vegetarian Hominy Chili With Beans

READY IN: 25mins
Recipe by Little Tomato

Adapted from a Cooking Light recipe I found years ago. This is QUICK, HEARTY and DELICIOUS, which is great considering it can be made in less than 30 minutes, simmer time included. Pretty much Involves peeling some garlic and opening cans, but of course, you can use fresh tomatoes and pre-soaked beans if you want. The hominy adds a great texture, as does the TVP if you choose to include it. Like most chili it tastes even better the next day and freezes well. Serve with sour cream and sprinkle with a good sharp shredded cheddar.

Top Review by Debaser

Beyond the initial recipe, this is a great base to play with. I threw in some chopped onion, bell pepper, and Jalapeno with the garlic. Used the whole can of both beans. Added cayenne and chili powder. Served it over a bit of brown rice. Smashing!
It's even satisfying out of Tupperware at room temperature during a long day on campus.

Ingredients Nutrition


  1. Saute garlic in the canola oil in a large sauce pan or small pot.
  2. Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  3. If using TVP, add water if chili gets too thick as TVP will absorb liquid pretty quickly.
  4. Garnish with cilantro, shredded cheddar cheese, sour cream.

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