Hominy Bean Chili
Serve with baked Cornbread.

Servings: 4

2 teaspoons vegetable oil
2 teaspoons 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
2 - 14.5 ounce cans no-salt-added diced tomatoes, undrained
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.

Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (15.25-ounce) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkabley different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.

Per Serving (excluding unknown items): 284 Calories; 6g Fat (17.7% calories from fat); 13g Protein; 47g Carbohydrate; 12g Dietary Fiber; 4mg Cholesterol; 659mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.


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