Southwestern Beef Chili With Corn

By vealam

Ingredients

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 poblano or bell pepper, chopped
• 1/2 pound ground beef
• 2 tablespoons tomato paste
• 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

Preparation

Step 1

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, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.

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.