Bean and Hominy Chili
Serve with crusty low fat cornbread.

Yield: 4 servings

2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 - 15.5 ounce can white hominy, drained
1 - 15 ounce can red beans, drained
1 - 14.5 ounce can no-salt-added diced tomatoes, undrained
1 - 14.5 ounce can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
4 teaspoons minced fresh cilantro

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.

Per Serving: 292 Calories; 5g Fat (15.7% calories from fat); 1g Saturated Fat; 12g Protein; 51g Carbohydrate; 12g Dietary Fiber; 3mg Cholesterol; 698mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

COOKS NOTE: If you prefer to have meat in your chili, this is also delicious with shredded cooked chicken or cooked ground turkey.

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