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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Great taco chili for a cool day!! Ingredients:
1 tablespoon canola oil |
2 large carrots, shredded (about 2 cups) |
1 medium onion, coarsely chopped (about 1 cup) |
1 pound lean ground beef (90% or higher) |
1 can (28 ounces) crushed tomatoes |
1 can (15 1/2 ounce) black eyed peas drained and |
rinsed |
1 can (15 ounce) yellow or white hominy, drained and rinsed |
1 can (4 ounces) diced green chili peppers (optional) |
2 to 3 teaspoons chili powder |
2 to 3 teaspoons ground cumin |
1 teaspoon garlic powder |
1/2 cup reduced fat sour cream |
1/3 cup shredded reduced-fat cheddar cheese |
Directions:
1. Heat the oil in a large saucepan or Dutch oven over medium-high heat.
2. Add the carrots, onion and beef and cook, breaking up the large
3. pieces, until the meat is no longer pink - 5 to 7 minutes. Drain
4. excess fat.
5. Stir in the tomatoes, black eyed peas, hominy, 1 cup water, chili
6. peppers if desired, chili powder, cumin, garlic powder, and bring to
7. a boil. Reduce the heat and simmer, covered, until the carrots are
8. tender, 20 to 25 minutes.
9. Remove from the heat and stir in the sour cream. Serve in individual
10. bowls and top with shredded cheese.
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