Black Bean Hominy Chili

• 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)

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.

black beans, olive oil, garlic, yellow onions, chili powder, red pepper, sugar, thyme, ground cumin, oregano, ground coriander, tomatoes, vegetable broth, water, hominy, ground pepper, salt, cornmeal

Taken from www.food.com/recipe/black-bean-hominy-chili-119393 (may not work)