Half - Time Taco Chili Print
1 Tbsp canola oil
2 cups carrots, shredded
1 cup onion, coarsely chopped
1 lb lean ground beef (90% or higher)
1 can (29 oz) crushed tomatoes
1 can (15 oz) black-eyed peas or pinto beans, drained and rinsed
1 can (15 oz) yellow or white hominy or corn, drained and rinsed
1 can (15 oz) diced green chili peppers, optional
2 to 3 tsp chili powder
2 to 3 tsp ground cumin
1 rsp garlic powder
1/2 cup reduced fat sour cream
1/3 cup preshredded reduced fat cheddar cheese

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrots, onion and beef, cook breaking up the large pieces until the meat is no longer pink, five to seven minutes.
Drain excess fat.
Stir in the tomatoes, peas/beans, hominey/corn, one cup water, chili peppers as desired, chili powder, cumin and garlic powder and bring to a boil.
Reduce the heat and simmer, covered until carrots are tender, 20 - 25 minutes. Remove from heat and stir in sour cream.
Serve topped with shredded cheddar cheese.
Serves 6.
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