Can we all just calm down and get over the air-pressure of a few footballs? Come on, it’s time for the Super Bowl and there are more important things to talk about. Like chili. Chili is essential to Super Bowl festivities. This is the third year I’m featuring a chili recipe for Super Bowl week, and the first time I’m giving you a vegetarian option.
The first time I featured a chili recipe, I shared my mild Texas style beef chili with no beans. That recipe has continued to be one of my most popular recipes on the blog. Then last year I made a Pulled Chicken Chili that included cocoa powder and apricots. It’s a very different chili, and if you haven’t tried it you should because it’s delicious.
This year I realized I really needed a vegetarian option. For a blog that features meatless and vegetarian recipes frequently, it seems a necessity. The problem was that I really don’t like the vegetarian chilis that I’ve had in the past. It had to be something I liked. To figure out what I wanted, I thought about what I didn’t like instead of what I did. I didn’t like chilies that were more like vegetable soup with chili powder. What I wanted was a chili that was hearty and similar to a beef chili but without strange veggies that didn’t belong in a chili.
This chili uses hominy and red beans for the protein, and it’s packed with them. Beyond that it’s a straight forward chili with tomatoes, onions, garlic and chili powder for the flavor and texture. It’s vegetarian, but your veggie-haters will love it too because it has everything they expect from a meat version. The hominy provides a nice chewy texture, and the beans provide a pleasant beany flavor too. It wasn’t until I had finished it that I realized it was also vegan and gluten-free. Shhhh, don’t tell anyone.
The hardest part about making this chili will be finding the dried hominy to use. I found it at a local grocery store that features an extensive Latin-American section, but you can also two large cans of hominy and make this into one of the fastest chilies you’ve ever made.
I did a final test of this recipe today just as it started to snow. By tomorrow I’ll be buried under was some are predicting to be almost three feet of snow. Hopefully I’ll have power, but if not I wanted to get this recipe to you now for your Super Bowl planning. Enjoy!
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, finely diced
- 1 medium carrot, finely diced
- 2 fresh Poblano chilies, stems and seeds removed and finely chopped
- 2 jalapenos, stems and seeds removed and finely chopped (optional to taste)
- 2 tablespoons ground Ancho chili pepper
- 1 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 cup dried hominy, soaked overnight and drained or 2-29 oz can of hominy
- 1 cup dried red kidney beans, soaked overnight and drained or 2- 29 oz can of red kidney beans
- 6 cups vegetable broth
- 1 28-ounce can crushed tomatoes or a 26 ounce box
- 1 teaspoon salt, plus more to taste
- Heat the olive oil in a large heavy-bottom dutch oven or stock pot. Add the onion, carrot and Poblano pepper along with 1 teaspoon salt. Saute until soft and starting to brown. Add garlic and cook one minute, until very fragrant. Add ground chili pepper, paprika, cumin and oregano and saute for another minute.
- Add the broth, tomatoes, beans and hominy. Bring back up to a simmer, reduce the heat and cook until thickened and the hominy has swollen and is tender with just a little chew left This will take about 2 1/2-3 hours if you are using dried hominy and beans and about 20-30 minutes if you are using canned. Season to taste. The chili will continue to thicken after it has sat for a little while. You can add more broth or water as needed to get it to your desired consistency. Serve with your choice of corn tortillas, cheese, sliced green onions and cilantro.
- I like to use my own blend of chili powder made from a combination of ground Ancho chili, cumin, paprika and oregano. If you wish, substitute a total of 4 tablespoons chili powder for the ground Ancho chili, cumin and paprika.