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Quick Hominy & Black Bean Chili

Categories:
beans & legumes, main dishes, chili, vegetarian

4 tablespoons hulled pumpkin seeds
4 corn tortillas
20 ounces diced tomatoes with green chilies; undrained
3/4 cup chopped scallions
--1 bunch
15 ounces black beans; drained and rinsed
15 ounces white hominy; drained and rinsed
salt & freshly ground black pepper; to taste

1. In a small dry skillet, toast pumpkin seeds over low heat, stirring, until they pop, about 3 minutes. Set aside. 2. Using tongs, toast tortillas one at a time directly on a burner (gas or electric) set at medium heat; turn frequently until golden, 30 to 60 seconds. Cut into 1/4 inch wide strips. Set aside. 3. In a medium saucepan, combine tomatoes and 1/2 cup scallions; bring to a simmer over medium heat. Cook for 2 minutes. Add beans and hominy; cook, stirring occasionally, for 5 minutes. 4. Reduce heat to low. Stir reserved tortilla strips and 2 tablespoons pumpkin seeds into chili. Season with salt and pepper. Divide among 4 wide soup plates and sprinkle with remaining 1/4 cup scallions and 2 tablespoons pumpkin seeds. Serve immediately.

MAKES 5 CUPS, FOR 4 SERVINGS.

355 calories per serving; 16 grams protein; 7 grams fat(1 gram saturated fat); 60 grams carbohydrate; 850 mg sodium; 0 mg cholesterol: 11 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00




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