Black Bean Hominy Chili

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!

• Ready In: 2 hrs 45 mins
• Serves: 4-6

Ingredients

• 1  lb dried black beans
• 4  tablespoons olive oil
• 6  large garlic cloves, minced
• 2  large yellow onions, coarsely chopped
• 1⁄4 cup chili powder
• 1  teaspoon red pepper flakes
• 1 1⁄2 tablespoons sugar
• 3⁄4 teaspoon dried thyme
• 1  teaspoon ground cumin
• 1  teaspoon dried oregano
• 1  teaspoon ground coriander
• 1 (28 ounce) can crushed tomatoes in puree (diced ok too)
• 2 (14 1/2ounce) cans vegetable broth
• 1 (14 1/2ounce) can water
• 1 (14 1/2ounce) can hominy, drained (white or yellow)
• 1  teaspoon ground pepper
• 1  teaspoon salt (optional)
• 1 -2  tablespoon cornmeal (for thickening optional)

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.