Black Bean Hominy Chili

READY IN: 2hrs 45mins
Recipe by TishT

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!

Top Review by Julie F

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!

Ingredients Nutrition


  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.

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