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Black Bean Hominy Chili

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“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!”
2hrs 45mins

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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