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Makes 6 Servings

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% lean or higher)
• One 28-ounce can crushed tomatoes
• One 15 1/2-ounce can blackeye peas or pinto beans, drained and rinsed
• One 15-ounce can yellow or white hominy, drained and rinsed, or 1 1/2 cups frozen corn kernels, thawed
• One 4-ounce can 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 preshredded reduced-fat Cheddar cheese

Directions

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. 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.
2. Stir in the tomatoes, blackeye peas, hominy, chili peppers as desired, chili powder, cumin, and garlic powder and bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes. Serve in individual bowls and top with the sour cream and cheese.

Nutrition Information per Serving: 340 calories, 10g fat (3.5g saturated), 570mg sodium, 37g carbohydrate, 8g fiber, 27g protein, 150% vitamin A, 30% vitamin C, 15% calcium, 25% iron

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