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Taco Chili


6 servings

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

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.

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

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