2 teaspoons vegetable oil

2 teaspoons bottled minced garlic

4 teaspoons chili powder

1 teaspoon ground cumin

1 (15 1/2-ounce) can white hominy, drained

1 (15-ounce) can red beans (not kidney beans), drained

1 (14 1/2-ounce) can diced tomatoes, undrained

1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped

1/4 cup low-fat sour cream, if desired

1/4 cup (1 ounce) shredded sharp cheddar cheese

4 teaspoons minced fresh cilantro

 

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.

 

Serve topped with sour cream, cheddar cheese and cilantro.

 

Makes 4 servings.