This Vegan Three Bean and Hominy Chili is so satisfying – without the meat! It’s still protein packed with the addition of cannellini, black, and kidney beans. It’s filled with all the familiar delicious ingredients you’d find in any standard chili recipe. I take a shortcut with the Vegan Cornbread Muffins, which are so simple! This recipe is simple and delicious, and cooks up in no time!

It’s April 13th. And it’s snowing.

Is this some kind of sick, perverted, twisted joke?! Where is the sunshine. The flowers. The bunny rabbits. The April FREAKING showers.

I love April showers. But not when “snow” is the preceding word.

Ok, well since it’s still “winter” here in Minnesota, how about we enjoy a nice steaming bowl of chili. Because what sounds better?!

Um…I believe the answer is “Vegan Chili”?

DING DING DING.

This chili you guys. I simply cannot. And ok, ok, I get it. “Vegan Chili” is kind of a cop out you may be thinking:

“Isn’t Vegan Chili just chili without the meat?”

Well, technically – yes. But I happen to think this particular mixture of beans, tomatoes, onions, peppers, and spices is THE Vegan Chili you need to know about.

Along with one secret creamy ingredient…

TAHINI!

I mean, think about it.

1. It’s creamy.
2. It’s flavorful.
3. It’s healthy, for crying out loud – so get with the program, mmkay?

This is officially my new favorite way to enjoy this cold weather favorite. I hope you’ll enjoy it too (even if it is April)!

Print Recipe

Vegan Three Bean and Hominy Chili and Cornbread Muffins

This Vegan Three Bean and Hominy Chili is so satisfying - without the meat! It's still protein packed with the addition of cannellini, black, and kidney beans. It's filled with all the familiar delicious ingredients you'd find in any standard chili recipe. And these Vegan Cornbread Muffins are so simple! This recipe is simple and delicious, and cooks up quickly!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Dish

Servings: 8 servings

Ingredients

For the Vegan Three Bean and Hominy Chili:

• 1 medium onion, chopped
• 2 cloves garlic minced
• 1 jalapeno minced (seeds and ribs removed, if preferred)
• 1 cup yellow pepper, chopped
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1 15 oz can cannellini beans drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can hominy drained and rinsed
• 28 oz can diced tomatoes
• 28 oz can whole peeled tomatoes, cut with kitchen shears in can
• Avocado, cilantro, tahini, green onion, for serving

For the Vegan Cornbread Muffins

• 1 box cornbread muffin mix
• 1 flax egg (see notes)
• 1/3 cup unsweetened almond milk

Instructions

For the Vegan Three Bean and Hominy Chili:

• In a 4 quart enameled cast iron pot, add 2 teaspoons olive oil. Add chopped onion, minced garlic, minced jalapeño, and chopped yellow pepper. Tp with cumin, chili powder, and salt and pepper to taste. Stir to combine, and allow to sauté for about 5 minutes, as you prepare the other ingredients.
• Open all cans. Using a mesh colander, drain and rinse the beans and hominy. Add to pan. Add canned tomatoes, and stir thoroughly to combine. Cover, and allow to simmer for 45 minutes.
• Serve with your favorite vegan friendly toppings! Enjoy!

For the Vegan Cornbread Muffins

• Preheat oven to 350 degrees.
• In a medium bowl, mix cornbread mix, flax egg, and milk. Stir until just combined.
• Spray 6 muffin tin compartments, or else use a silicone muffin tin (my favorite, linked below!). Using an ice cream scoop, scoop mixture evenly in to 6 muffin compartments.
• Bake for 15 minutes. Serve alongside chili!

Notes

For the Flax Egg:

• In a small dish, combine 1 tablespoon with 2 1/2 tablespoons water
• Allow to thicken, about 5 minutes
• Use in place of 1 egg in most dishes - they work great in these muffins!

Items used in this post:

• Silicone 12-cup Muffin Pan 
• Cornbread Muffin Mix