Hominy Chili With Beans
- 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; 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.
- Note: If hominy is not available, you can substitute 1 (11-ounce) can vacuum-packed white corn or 1 (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.
vegetable oil, garlic, chili powder, ground cumin, white hominy, red beans, salt, salt, lowfat sour cream, cheddar cheese, fresh cilantro
Taken from www.myrecipes.com/recipe/hominy-chili-with-beans (may not work)