Creamy Chili Bean And Hominy Casserole

To accept so willingly of such hard conditions for us, and die so ignominiously upon the cross we had deserved! He knew the burden of sin, He knew the terrors of hell, yet He did not shrink from the imputation of the one, or the sufferings of the other; it was not a willingness founded upon ignorance, but upon a clear-sighted affection. He was willing to be reproached, that we might be glorified; He would be like to us, that we might be conformed to Him; and took our human nature, that we might in a sort partake of His divine.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Low fat, Main dishes, Vegetarian	4	Servings

INGREDIENTS

1	t	Canola oil
1	c	Chopped onions
3		Cloves garlic, finely minced
3	c	Hominy, canned rinsed and
		drained
2	c	Canned kidney beans, rinsed
		and drained
16	oz	Canned tomatoes, chopped
		undrained
3	oz	Tomato sauce
1	T	Cornmeal, or cornstarch
2 1/2	t	Chili powder, or to taste
3/4	c	Naturally YoursÂ® Fat Free
		Sour Cream
3/4	c	Sargento Light Mexican
		Cheese Blend
4	oz	Green chiles, ie Oretega
		canned

INSTRUCTIONS

Note: Use canned diced tomatoes for this dish, if available. If using
whole canned tomatoes, break up into pieces.  Preheat oven to 350Â°.
Lightly oil a 2 quart casserole or spray with  vegetable cooking spray.
Spray a large nonstick or cast iron skillet with vegetable cooking
spray. Add a teaspoon of canola oil and heat over medium heat. Add
onions and garlic. Cook, stirring frequently, 3 minutes. Add the  beans
and hominy; stir to combine well. Cook briefly. Add the  tomatoes and
tomato sauce to skillet, reserving 1/4 cup of the  liquid. Dissolve the
cornstarch in the reserved liquid and add to the  skillet. Add the
chili powder to taste. Add salt and pepper; adjust  seasonings. Mix
well.  Turn out into the prepared casserole dish. Bake, covered, for 25
- 30  minutes. Uncover, sprinkle with cheese and bake for 10 - 15
minutes  more, or until cheese is melted and bubbly.  Inspired by the
Chili Hominy Casserole recipe found in _The Meatless  Gourmet Easy
Lowfat Favorites_ by Bobbie Hinman. This recipe devised  by Ilene
Warfield.  Per serving: 332 Calories; 4g Fat (12% calories from fat);
14g  Protein; 57g Carbohydrate; 2mg Cholesterol; 1133mg Sodium Posted
to  Digest eat-lf.v097.n095 by ilenewar@starnetinc.com on Apr 08, 1997

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 726 Calories From Fat: 135 Total Fat: 15.5g Cholesterol: 29.5mg Sodium: 1017.9mg Potassium: 1351.1mg Carbohydrates: 133.8g Fiber: 18.5g Sugar: 13.6g Protein: 23.2g