Vegan Hominy Chili Bake

The hominy chili filling is smoky, spicy, and very easy to make. The cornbread crust is moist and sweet. Baked together for ~25 minutes, and it’s a delicious meal that will keep everyone coming back for more. It might seem complicated to pull this off, but this is not hard to do. A little time sautéing and simmering in a pot, mixing the crust in a bowl, layering the two together in a pan, and baking in the oven… Next thing you know, it’s ready to enjoy!

Chipotle powder brings the spice and the smokiness to this dish, so without it, the dish will be neither smoky nor spicy. I do not recommend substituting another spice for it, but if you have a hard time finding chipotle powder or don’t have it on hand, you can try ½ tsp smoked paprika + 1 ½ tsp chili powder + ½ tsp red pepper flakes, in it’s place. It won’t be the same, but it will probably still be good. It makes one appreciate how efficient chipotle powder is at producing flavor. It takes three spices to attempt to mimic some of its best features.

Vegan Hominy Chili Bake

Hominy Chili:

1 medium onion, chopped

1 small green pepper, finely chopped

3 garlic cloves, finely chopped

2 tsp oil

1 ½ tsp chipotle powder (see note above)

½ tsp dried Mexican oregano

½ tsp ground cumin

1 15 ounce can of tomato sauce

1 cube of fake beef bouillon OR 1 tsp red miso

1 15 ounce can of white hominy, drained and rinsed

1 15 ounce can of pinto beans, drained and rinsed

1 tsp agave

½ cup fresh cilantro, chopped

Cornbread Crust:

1 cup all-purpose flour

¾ cup cornmeal

⅓ cup turbinado sugar

1 ½ tsp baking powder

½ tsp salt

1 cup vegan unsweetened milk (I used Good Karma Unsweetened Flax Milk)

1 4 ounce can of diced mild green chiles

2 Tbsp oil

3 scallions, chopped

½ cup vegan cheese, shredded (I used Daiya Cheddar Style Shreds)optional

Fresh chopped cilantro and chopped scallion, to top

Vegan cheese, to top – optional

1. Preheat the oven to 375º F. Grease a 9” X 13” baking pan, and set aside. In a large, heavy pot or dutch oven, add onion, green pepper, garlic, oil and a dash of salt over medium heat. Sauté for 5 minutes, and then, add chipotle powder, oregano, and cumin. Sauté an additional minute.

2. Stir in tomato sauce, bouillon, hominy, pinto beans, agave and cilantro. Turn down to low heat, cover with a lid, and simmer for 10 minutes.

3. While the chili is simmering, get started on the cornmeal crust. In a large mixing bowl, add flour, cornmeal, sugar, baking powder and salt. Mix together throughly, and create a small well in the center. In the well, add the milk, green chiles, oil, scallions and cheese (if using). Stir together with a spatula for about 1 minute, or until very well combined. Set aside.

4. Spread the chili across the bottom of the greased 9” X 13” baking pan. Spoon the cornbread crust mixture across the top of the chili, and carefully spread it so it covers the chili. If using vegan cheese to top, add some additional cheese at this time. Bake uncovered at 375º F for 25 minutes.

5. Remove from the oven, top with chopped cilantro and chopped scallions. Serve.

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