top of page

Halftime Taco Chili

Makes 6 Servings

This is an all time favorite in Janice's house! It's perfect to serve your friends who come over to watch football or any other sporting event. 

halftime taco chili

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 15½ -ounce can blackeye peas or pinto beans, drained and rinsed

One 15-ounce can yellow or white hominy, drained and rinsed, or 1½ 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 light sour cream

1/3 cup shredded reduced-fat Cheddar cheese

  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),  37g carbohydrate, 570mg sodium, 8g fiber, 27g protein, 150% vitamin A, 30% vitamin C, 15% calcium, 25% iron

bottom of page