Creamy Chili Bean and Hominy Casserole

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Creamy Chili Bean and Hominy Casserole Ingredients

1 ts Canola oil,	3 oz Tomato sauce,
1 c Chopped onions,	1 tb Cornmeal, or cornstarch
3 Cloves garlic, finely minced	2 1/2 ts Chili powder, or to taste
3 c Hominy, canned, rinsed and	3/4 c Naturally Yours? Fat Free
2 c Canned kidney beans, rinsed	3/4 c Sargento Light Mexican
16 oz Canned tomatoes, chopped	4 oz Green chiles, ie Oretega

Instructions for Creamy Chili Bean and Hominy Casserole

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

Main Ingredient: BeansCuisine: Uncategorized

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