Perfect Hominy-White Bean Chili

Hominy—dried corn kernels from which the germ and the hull have been removed—has a natural affinity for chili spices. Canned hominy has been reconstituted and is ready to eat. For a less spicy chili, omit the jalapeño.

Serves4 to 6

Cooking Time6 min

Cooking Methodslow cooking



Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, high fiber, high-calcium, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot


Moodblue, stressed

Taste and Texturegarlicky, herby, hot & spicy

Type of Dishcasserole


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder, or more to taste
  • 1 jalapeno chile (optional), seeded and chopped
  • One 14.5-ounce can crushed tomatoes
  • 3 cups slow-cooked  or two 15.5-ounce cans navy or other white beans, drained and rinsed
  • One 16-ounce can hominy, drained and rinsed
  • 1½ cups water
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro leaves


  1. Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.

  2. Transfer the mixture to a 4- to 6-quart slow cooker. Add the jalapeño, tomatoes, beans, hominy, water, cumin, oregano, salt, and pepper; cover, and cook on Low for 6 to 8 hours.

  3. Just before serving, stir in the cilantro and taste to adjust the seasonings.


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