Note: Use canned diced tomatoes for this dish, if available. If using whole
canned tomatoes, break up into pieces.
Preheat oven to 350°. 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
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