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+ servings
Pinto Bean Chili with Hominy
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Hearty pinto bean chili with a flavorful tomato base flecked with leeks, chili peppers, and hominy and topped with fresh cilantro, lime, sliced avocado and radish, and crunchy corn chips.

Canned corn hominy is available at Mexican grocers, or in the Latin aisle, or near canned chilies at grocery stores. I use Juanita’s Mexican-Style Hominy.
Recipe Type: Dinner
Makes: 8 generous servings
Author: Elizabeth Stark
Ingredients
Pinto Bean Chili
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 leeks, white and light green parts only, carefully rinsed and chopped
  • 2 red bell peppers, seeded, stemmed, and diced
  • 2 - 3 hot red or green chilies (such as jalapeño, serrano, or Anaheim), seeded, stemmed, and diced (*see note)
  • 2 - 3 canned chipotle peppers in adobo sauce, chopped, plus 1/4 cup sauce
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon fresh ground cumin seed
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 28- ounce can whole peeled tomatoes
  • 1 cup vegetable or chicken broth or water
  • 1 25- ounce can hominy **see note
  • 2 15.5-ounce cans pinto beans or 1 3/4 cups dry beans cooked until tender
Toppings
Instructions
  1. Heat olive oil in a heavy-bottomed stockpot or large Dutch oven over medium heat. Add onions and leeks and sauté until tender, about 5 minutes. Fold in peppers and chilies and sauté 5 minutes more. Stir in chipotle peppers and sauce, spices, sea salt, tomatoes (crush the whole tomatoes with your hand as you add them), and broth. Bring to a gentle boil, then fold in hominy and beans. Turn heat down to a gentle simmer and cook, stirring occasionally, 20 - 30 minutes. Taste, and add sea salt to taste.
  2. If mixture thickens too much, add a splash of broth or water.
  3. Ladle chili into bowls and layer with radishes, avocado, green onions, lime, and a generous handful of corn chips. Serve immediately.
Recipe Notes

*Depending on how spicy you like your chili, opt for mild or spicy chilies. The Anaheim pepper lends flavor without too much heat, while jalapeño and serrano chilies can be spicy. Likewise, the canned chipotle peppers can amp up the heat. If you're not sure, add 1 or 2, simmer and taste, and add a third if needed.

**Canned corn hominy is available in the canned chili and salsa section at specialty and Mexican grocers.