Title: Creamy Chili Bean and Hominy Casserole
Categories: Main dishes, Vegetarian, Low fat
Yield: 4 Servings

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

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