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 it is no longer pink, 3 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes. Stir in the corn. Divide among bowls and top with the Cheddar and scallions. Make Ahead: You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3932.6 Kcal (16465 kJ) | ||
| Calories from fat | 652.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.52g | 112% | |
|---|---|---|---|
| Cholesterol | 200.12mg | 67% | |
| Sodium | 795.1mg | 33% | |
| Potassium | 14632.65mg | 311% | |
| Total Carbs | 580.49g | 193% | |
| Sugars | 35.19g | 141% | |
| Dietary Fiber | 149.04g | 596% | |
| Protein | 252.43g | 505% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 50.2mg | 279% | |
| Calcium | 1610.7mg | 161% | |
| Amount Per 100 g | |||
| Calories | 258.65 Kcal (1083 kJ) | ||
| Calories from fat | 42.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 112% | |
|---|---|---|---|
| Cholesterol | 13.16mg | 67% | |
| Sodium | 52.29mg | 33% | |
| Potassium | 962.39mg | 311% | |
| Total Carbs | 38.18g | 193% | |
| Sugars | 2.31g | 141% | |
| Dietary Fiber | 9.8g | 596% | |
| Protein | 16.6g | 505% | |
| Vitamin C | 1.8mg | 46% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 3.3mg | 279% | |
| Calcium | 105.9mg | 161% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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