Vegan Sweet Potato And 2-Bean Chili With Hominy Rec

Name: Vegan Sweet Potato And 2-Bean Chili With Hominy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole sweet dried chilies like Costeno, New Mexico, or Choricero, stems and seeds removed; 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional); 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed; 1 quart water or; 1/4 cup raisins; 1 cup orange juice (or 2 tablespoons orange juice concentrate); 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can; 2 tablespoons vegetable oil; 1 large onion, chopped (about 1 1/2 cups); 1 poblano pepper, chopped (about 1 cup); 3 medium cloves garlic, minced (about 1 tablespoon); 1 1/2 tablespoons ground cumin; 2 teaspoons dried oregano; 1 tablespoon soy sauce; 1 teaspoon marmite or vegemite (optional); 1 (28 ounce) can whole peeled tomatoes, crushed by hand; 2 (15 ounce) cans kidney beans, drained and rinsed; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can hominy, drained and rinsed; 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes; Kosher salt; 2 tablespoons vodka or bourbon; 2 tablespoons corn; (see note)

Servings: persons

3 whole sweet dried chilies like Costeno, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water or
1/4 cup raisins
1 cup orange juice (or 2 tablespoons orange juice concentrate)
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 tablespoons vegetable oil
1 large onion, chopped (about 1 1/2 cups)
1 poblano pepper, chopped (about 1 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
1 1/2 tablespoons ground cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon marmite or vegemite (optional)
1 (28 ounce) can whole peeled tomatoes, crushed by hand
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can hominy, drained and rinsed
1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt
2 tablespoons vodka or bourbon
2 tablespoons corn
(see note)

1
Place dried chilies in a large saucepan over medium heat. Toast, stirring and flipping the chilies occasionally, until pliable, lightly puffed, and fragrant, about 4 minutes. Add stock, raisins, and orange juice, and simmer, stirring occasionally, until chilies are fully hydrated and tender, about 15 minutes. Drain chilies and raisins, reserving water separately. Transfer chilies to a blender or hand blender cup. Add chipotles and their sauce. Blend until completely smooth.
2
Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and poblanos and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add pureed chilies, soy sauce, and marmite, and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chili soaking liquid, tomatoes, kidney beans, black beans, hominy, and sweet potatoes. Stir to combine and season with salt to taste.
3
Bring to a boil over high heat, reduce to lowest heat, cover, and cook, stirring occasionally, until sweet potatoes are fully tender and flavor has developed, 1 to 1 1/2 hours, adding more liquid as necessary if chili threatens to scorch.
4
When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.
5
Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

755

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 whole sweet dried chilies like Costeno, New Mexico, or Choricero, stems and seeds removed, 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional), 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed, 1 quart water or, and more.

Yes, Vegan Sweet Potato And 2-Bean Chili With Hominy Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Sweet Potato And 2-Bean Chili With Hominy Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions