Janice went to her sister's Lori's house for Superbowl Sunday one year and barley watched the game because she was too busy sampling the halftime spread. One of her favorite dishes on the table was her sister's signature taco chili, but when Janice learned what was in it -- taco seasoning mix, Ranch dressing mix, and beef bouillon -- the sodium blew her away. Our new and improved version scores a touchdown for good nutrition.

Moms Make It Over By:

• Adding carrots for vitamins, minerals, phytonutrients, and fiber.
• Switching to lean ground beef to lower the saturated fat and calories.
• Replacing the packets of Ranch dressing and taco seasoning with a flavorful blend of spices and seasoning to reduce the sodium.

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.