Black Bean Hominy Chili

Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

Canned white or yellow hominy adds wonderful corn flavor and color. This is even better is it's allowed to sit for a day and get rewarmed. *Serve this chili as "Chili Burritos" by wrapping in tortillas with green onions, shredded sharp cheddar cheese, cilantro, sour cream and salsa for a great 2nd meal!

Ingredients Nutrition

Directions

  1. Pick over the beans for any debris. Rinse the beans and set aside.
  2. In a 4 qt or larger heavy saucepan over medium heat, heat the oil and saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
  3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
  4. Add the beans, tomatoes (including the juice or puree), vegetable broth, water and salt. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours or until the beans are tender. Add the hominy and pepper.
  5. Taste for salt and add if necessary. Thicken, if desired by adding 1 Tbs cornmeal at a time and simmering for 5 minutes after each addition.
  6. Can keep covered in the refrigerator for up to 7 days.
Most Helpful

5 5

Really enjoyed this chili! We LOVE hominy, so next time I would definitely double it. I also used 2 cans of black beans instead of dried black beans. Those who wanted it added cheese and sour cream, but it was good without any additions too. It made a lot for us - more like 8 - 10 servings, but we won't mind eating up the leftovers! Thanks for sharing this delicious recipe!

5 5

I have made this a few times to rave reviews. My daughter is vegetarian and this is something we all can enjoy as a family. I use half the olive oil and red pepper flakes and double the hominy. I have also added chipotle chile and diced peppers. I pre-soak the beans and cook it more like 2 hours. Thank you for posting this recipe.