This easy, flavorful chili comes together with simple pantry ingredients and spices. Make it tonight!
I love a good, simple chili, but, since adopting a vegan diet I’ve been underwhelmed by the canned options available. Ultimately, chili is a forgiving meal that can be what you want it to be.
I found a can of white hominy at Menards along with an assortment of cheap beans. So, I decided that it was a good time to make a chili or burrito filling.
What I love about this type of recipe is that it can be served as a chili or cooked down and served in a tortilla as a burrito.
This recipe filled my skillet to the top. It will make 4 generous servings, but I would recommend doubling or tripling the recipe. You will need a bigger pan or a dutch oven if increasing the recipe.
Top each serving with guacamole, green onions, and corn chips.
INGREDIENTS
- 1 medium or large red onion (diced)
- 3-4 dashes of Maggi
- Cooking spray to coat pan
- 1 TBSP refined coconut oil
- 15 oz can pinto beans (rinsed)
- 15 oz can light kidney beans (rinsed)
- 15 oz can diced tomatoes (liquid drained)
- 15 oz can white hominy (rinsed)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp taco seasoning (no salt)
- ¼-½ tsp oregano
- ¼-½ tsp paprika
- 1 tsp blended canned serrano peppers
- ½ tsp soy sauce
- 1 tsp Marmite dissolved in 1 cup water
- ¼-½ tsp liquid smoke
DIRECTIONS
- Preheat a large cast iron skillet sprayed with cooking spray over medium-high heat
- Add diced red onion and lightly caramelize using several long dashes of Maggi
- Add refined coconut oil
- Add pinto beans and kidney beans
- Add diced tomatoes
- Add white hominy
- Add next 7 ingredients through soy sauce
- Microwave one cup of water and add 1 tsp Marmite. Stir to dissolve.
- Add liquid smoke
- Top with guacamole and diced green onions
- Serve and enjoy!