Southwestern Beef Chili with Corn |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
2 carrots, chopped |
1 medium onion, chopped |
1 poblano or bell pepper, chopped |
1/2 pound ground beef |
2 tablespoons tomato paste |
2 15-ounce cans black beans, drained and rinsed |
1 tablespoon chili powder |
kosher salt and pepper |
1/2 cup corn kernels (from 1 ear, or frozen and thawed) |
1/2 cup grated cheddar (2 ounces) |
2 scallions, sliced |
Directions:
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 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.
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