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Halftime Taco Chili

Your football fiesta won't be the same without this must-have dip. Mixing in carrots, tomatoes, black-eyes peas, onion and chili peppers; this is not your ordinary taco dip!

Recipe by Canned Food Alliance
latin, mexican, texmex, lunch, gluten free, nut free, main-dish, cinco de mayo


  • 1 tablespoon canola oil
  • 1 pound lean ground beef
  • 2 large carrots, shredded (about 2 cups)
  • 1 medium onion, coarsely chopped
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 1/2 ounces) black-eyed peas or pinto beans, drained and rinsed
  • 1 can (15 ounces) white hominy, drained and rinsed
  • 1 cup water
  • 1 can (4 ounces) diced mild green chili peppers, optional
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 cup reduced-fat 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.
  2. Add the beef, carrots and onion.
  3. Cook, breaking up the large pieces, until the meat is no longer pink, about 5 to 7 minutes.
  4. Drain off the excess fat.
  5. Stir in the tomatoes, black-eyed peas, hominy, 1 cup water, chili peppers (if desired), chili powder, cumin and garlic powder; bring to a boil.
  6. Reduce the heat and cover.
  7. Simmer about 20 to 25 minutes or until the carrots are tender.
  8. Remove from the heat and stir in the sour cream.
  9. Serve in individual bowls and top with the shredded cheese.