Black Bean Hominy Chili - cooking recipe

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)

Preparation

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.