Categories: Soup, Vegetarian

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

Directions

1. 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.

2. te: 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 remarkably different from that of corn, so if you use corn, know that the dish will be more like a basic chili with beans.

Email to a friend | Print this recipe | Back