Low Fat Monday

[Guest guest]

Skip the sour cream and cheddar cheese topping and this will be a vegan chili.

 

Kathleen

 

* Exported from MasterCook *

 

Hominy Chili With Beans

 

Recipe By : Cooking Light Magazine, March 2000, page 158

Serving Size : 4 Preparation Time :0:05

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons vegetable oil

2 teaspoons bottled minced garlic

4 teaspoons chili powder

1 teaspoon ground cumin

15 1/2 ounces canned white hominy -- drained

15 ounces canned red beans -- drained

14 1/2 ounces canned no-salt-added diced tomatoes -- undrained

14 1/2 ounces no salt added stewed tomatoes -- undrained & chopped

1/4 cup lowfat sour cream

1/4 cup lowfat shredded cheddar cheese -- (1 ounce)

4 teaspoons minced fresh cilantro

 

Preparation time: 5 minutes. Cooking Time: 18 minutes

 

Hominy is made of dried corn kernels from which the hulls and gems have

been removed. You can find it in the canned-vegetable section of the

supermarket near the corn.

 

1. 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.

 

NOTES : 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; SODIUM452 mg;

CALC 202mg

 

 

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