1 Tbsp. canola oil
1 medium yellow onion, chopped (1 cup)
1 large red or green bell pepper, seeded and chopped (1 cup)
2 cloves garlic, minced
28-oz can crushed tomatoes
15-oz can hominy, drained
15-oz can red kidney beans, rinsed and drained
14-oz can stewed tomatoes
1/2 cup water
1 Tbsp. dried oregano
2 to 3 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro
In large saucepan, heat oil over medium heat. Add onion, bell pepper,
and garlic, and cook, stirring often, until vegetables begin to soften,
about 5 minutes. Add crushed tomatoes, hominy, beans, tomatoes, water,
and dried seasonings. Cook over low heat, for 25 to 30 minutes,
stirring occasionally.
Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes
before serving.
Per serving: 171 calories; 6 g protein; 3 g total fat (0 sat. fat); 30 g
carbohydrates; 0 cholesterol; 764 mg sodium; 7 g fiber.