• 2 teaspoons vegetable oil
• 2 teaspoons bottled minced garlic
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 - 15.5-ounce can white hominy, drained
• 1 - 15-ounce can kidney beans, drained
• 1 - 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 - 14.5-ounce can no-salt-added stewed tomatoes, undrained and chopped
• 1/4 cup low-fat sour cream
• 1/4 cup (1 ounce) shredded reduced-fat 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. 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.

Per Serving: 285 Calories; 6g Fat (16.9% calories from fat); 1g Saturated Fat; 12g Protein; 49g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol; 740mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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