| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Main dishes, Vegetarian, Low fat | 4 | Servings |
INGREDIENTS
| 1 | ts | 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 | tb | Cornmeal, or cornstarch |
| 2 1/2 | ts | Chili powder, or to taste |
| 3/4 | c | Naturally Yours® 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 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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