Hominy Chili with Beans

August 16, 2007

Posted by Greg R.

Ingredients

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

Preparation time: 5 minutes Cooking time: 18 minutes

Heat oil in a large saucepan over medium heat. Add garlic; saute 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. Yield: 4 servings. 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 remarkably different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.

CALORIES 271 (23% from fat); FAT 6.8g (sat 2.6g, mono 2g, poly 1.8g); PROTEIN 11.7g; CARB 42.9g; FIBER 5.5g; CHOL 10mg; IRON 4.1mg; SODIUM 452mg; CALC 202mg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: