schoolhouse chili

Schoolhouse Chili
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Makes 6 Servings (4 dinners / 2 lunches)
Ingredients
1 tablespoon canola oil
2 large carrots, shredded (about 2 cups)
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 corn kernels, drained and rinsed (or 1 1/2 cups frozen corn kernels, thawed)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/3 cup preshredded reduced-fat Cheddar cheese
Directions
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and beef and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
Stir in the tomatoes, beans, corn, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes.
Serve in individual bowls and top with shredded cheese. Heat leftovers and pack in a thermos along with some of the shredded cheese on the side.