Soups and Stews – Campsite Taco Chili

1 tablespoon canola oil
2 large carrots, shredded (about 2 cups)
1 medium onion, coarsely chopped (about 1 cup), or 1 cup frozen chopped onion
1 pound lean ground beef (90% or higher)
1 can (28 ounces) crushed tomatoes one can (15 1/2 ounce) black eyed peas or pinto beans, drained and rinsed
1 can (15 ounce) yellow or white hominy, drained and rinsed
1 can (4 ounces) 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 shredded reduced-fat Cheddar cheese

Makes 6 Servings

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, black eyed peas, hominy, 1 cup water, chili peppers if desired, chili powder, cumin, garlic powder, and bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, 20 to 25 minutes.
4. Remove from the heat and stir in the sour cream. Serve in individual bowls and top with shredded cheese.

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