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2 tsp.
vegetable oil
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2 tsp.
bottle minced garlic
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2 tsp.
Mexene Chili Powder
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4 tsp.
Mexene Chili Powder
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1 tsp.
ground cumin
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1 15.5 oz
can white hominy, drained
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1 15 oz
can red beans, drained
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1 14.5 oz
can no-salt-added diced tomatoes, undrained
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1 14.5 oz
can no-salt-added stewed tomatoes, undrained and chopped
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1/4 cup
low-fat sour cream
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1/4 cup 1 oz.
shredded reduced-fat sharp cheddar cheese
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4 tsp.
minced fresh cilantro
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Heat oil in a large saucepan over medium heat.
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Add garlic; sautee 1 minute.
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Stir in Mexene and next 5 ingredients (chili powder through stewed tomatoes); bring to boil.
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Reduce heat; simmer, uncovered, 15 minutes.
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Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.