Instructions: Note: Use canned diced tomatoes for this dish, if available. If using whole canned tomatoes, break up into pieces.

Preheat oven to 350 deg F. Lightly oil a 2 quart casserole or spray with vegetable cooking spray.

Spray a large nonstick or cast iron skillet with vegetable cooking spray. Add a teaspoon of canola oil and heat over medium heat. Add onions and garlic. Cook, stirring frequently, 3 minutes. Add the beans and hominy; stir to combine well. Cook briefly. Add the tomatoes and tomato sauce to skillet, reserving 1/4 cup of the liquid. Dissolve the cornstarch in the reserved liquid and add to the skillet. Add the chili powder to taste. Add salt and pepper; adjust seasonings. Mix well.

Turn out into the prepared casserole dish. Bake, covered, for 25 - 30 minutes. Uncover, sprinkle with cheese and bake for 10 - 15 minutes more, or until cheese is melted and bubbly.

Inspired by the Chili Hominy Casserole recipe found in _The Meatless Gourmet Easy Lowfat Favorites_ by Bobbie Hinman.

This recipe devised by
Ilene Warfield.

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