Southwestern Beef Chili With Corn Ingredients Ingredient Checklist 1 tablespoon olive oil 2 carrots, chopped 1 onion, chopped 1 poblano or bell pepper, chopped ½ pound ground beef 2 tablespoons tomato paste 2 15-ounce cans black beans, rinsed 1 tablespoon chili powder kosher salt and black pepper ½ cup corn kernels (from 1 ear, or frozen and thawed) ½ cup grated Cheddar (2 ounces) 2 scallions, sliced Directions Instructions Checklist 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. Step 2 Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes. Step 3 Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Step 4 Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper. Step 5 Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn. Step 6 Divide the chili among bowls and top with the Cheddar and scallions. SharePin0 Shares SharePin0 Shares
