Meatless Black Bean Chili with Hominy

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Continuing the variations on chili begun with our book The Basic Gourmet, here is a version using dried black beans, now available in nearly every supermarket in America. Canned white or yellow hominy (specially processed corn) adds wonderful dried-corn flavor and color. As with most spicy soups and stews, this one is even better when made ahead and rewarmed.

Ingredients

Steps

1. Pick over the beans for any stones or other debris. Rinse the beans and set them aside.
2. In a 4-quart or larger nonreactive heavy saucepan over medium heat, heat the oil and sauté the garlic and onion until they are softened but not browned, 5 to 10 minutes. Add the chili con carne seasoning or chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander. Stir and cook for 5 minutes. Add the beans, tomatoes (including the juice or purée), vegetable broth, water, and salt. Bring to a boil, reduce heat to a simmer, cover, and cook for 1½ 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 tablespoon cornmeal at a time and simmering for 5 minutes after each addition.
3. Set aside 3 cups of chili to cool and serve the rest. Cover, and refrigerate the reserved chili for up to 7 days.

Notes

• Serves 4, with 3 cups reserved for Chili Burritos

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.