Happy Mother's day to all the lovely women that have braved the adventure we all call motherhood! It is a great day to celebrate our awesome moms. Plus, it is beautiful out over here in the Pacific Northwest. Looks like I'm going to have to take a walk later.
Now go and enjoy your mother's day and remind mom that you are awesome by making this delicious chili just for her!
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| I made a double batch so I was able to freeze the rest for work lunches. |
Hominy Chili with Beans
Cooking Light Magazine -- March 2000 Issue
Ingredients:
2 teaspoon vegetable oil
2 teaspoons bottled minced garlic
4 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5oz) can white hominy, drained*
1 (15.5oz) can red beans, drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 (14.5oz) can no-salt-added stewed tomatoes, undrained and chopped
1/4 cup low-fat sour cream (optional)
1/4 cup shredded reduced-fat sharp cheddar cheese (optional)
4 teaspoons minced fresh cilantro (optional)
Directions:
- Heat oil in large saucepan over medium heat. Add garlic; saute 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 4 separate bowls; if desired top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.
*If hominy is not available, you can substitute 1 (11oz) can vacuum-packed white corn or 1 (15.25oz) can whole-kernel corn, drained. Hominy imparts a distinctive flavor remarkably different from corn, so if you use corn, know that the dish will be more like a basic chili with beans.
Makes 4 servings.
Nutrition: (per serving with toppings) Calories 271; Fat 6.8g; Protein 11.7g; Carb 42.9g; Cholesterol 10mg; Fiber 5.5g; Sodium 452g
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