Taco Chili

Yield: 6 servings Ingredients: 1 Tablespoon canola oil 2 cups shredded carrots 1 cup coarsely chopped onion 1 lb. lean ground beef 1- 28 oz can crushed tomatoes 1- 15 oz can pinto beans, drained

Wednesday, January 9th 2008, 9:46 am

By: News On 6


Yield:
6 servings

Ingredients:
1 Tablespoon canola oil
2 cups shredded carrots
1 cup coarsely chopped onion
1 lb. lean ground beef
1- 28 oz can crushed tomatoes
1- 15 oz can pinto beans, drained and rinsed
1- 15 ½ oz can yellow or white hominy, drained and rinsed
1- 4 oz can diced green chili peppers, optional
2 to 3 teaspoons chili powder
2 to 3 teaspoons ground cumin
1 teaspoon garlic powder
½ cup reduced fat sour cream
1/3 cup pre-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 pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess fat.
3. Stir in the tomatoes, pinto beans, hominy, 1 cup water, chili peppers as desired, chili powder, cumin, and garlic powder and bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, 20-25 minutes.
4. Remove from the heat and stir in the sour cream. Serve in individual bowls and top with shredded cheese.

Source:
Adapted recipe by Julie Pryer, RD/LD, Siegfried Health Club, St. John Medical Center

logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

January 9th, 2008

March 14th, 2024

December 4th, 2023

September 25th, 2023

Top Headlines

March 28th, 2024

March 28th, 2024

March 27th, 2024

March 27th, 2024