Southwestern Beef Chili With Corn

By michele080478

Ingredients

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 poblano or bell pepper, chopped
• 1/2 pound ground beef (if not using put an extra can of beans)
• can diced tomato (recipe calls for 2 tbsp tomato paste can use if no diced tomato)
• 2 15-ounce cans black beans, rinsed
• 1 tablespoon chili powder
• kosher salt and black pepper
• 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
• 1/2 cup grated Cheddar (2 ounces)
• 2 scallions, sliced
• broth (enough to cover food in pan)
• 1 tbsp cajun seasoning

Preparation

Step 1

Directions

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

Stir in the beans, chili powder, broth, ½ teaspoon salt, and ¼ teaspoon pepper & cajun seasoning.

Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Divide the chili among bowls and top with the Cheddar and scallions.