Black Bean Hominy Chili

Name: Black Bean Hominy Chili
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 4-6 serving(s)
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 1/2 ounce) cans vegetable broth; 1 (14 1/2 ounce) can water; 1 (14 1/2 ounce) can hominy, drained (white or yellow); 1 teaspoon ground pepper; 1 teaspoon salt (optional); 1 -2 tablespoon cornmeal (for thickening optional)

(2)

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!

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READY IN: 2hrs 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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 1/2 ounce) cans vegetable broth
1

(14 1/2 ounce) can water
1

(14 1/2 ounce) can hominy, drained (white or yellow)
1

teaspoon ground pepper
1

teaspoon salt (optional)
1 -2

tablespoon cornmeal (for thickening optional)

DIRECTIONS

Pick over the beans for any debris. Rinse the beans and set aside.
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.
Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes.
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.
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.
Can keep covered in the refrigerator for up to 7 days.

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