Hominy Chili with Beans

Randy Mayor
Hominy is made of dried corn kernels from which the hulls and germs have been removed. You can find it in the canned-vegetable section of the supermarket near the corn.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 271
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 2.6 g
Monofat 2 g
Polyfat 1.8 g
Protein 11.7 g
Carbohydrate 42.9 g
Fiber 5.5 g
Cholesterol 10 mg
Iron 4.1 mg
Sodium 452 mg
Calcium 202 mg

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

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.

Note:

March 2000