Hominy Chili with Beans

Hominy Chili with Beans Recipe
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
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