Southwestern Beef Chili With Corn

southwestern-beef-chili
Photo by Hector M. Sanchez
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 343 calories
    • Fat 15 g
    • Sat Fat 5 g
    • Cholesterol 51 mg
    • Sodium 893 mg
    • Protein 23 g
    • Carbohydrate 34 g
    • Sugar 6 g
    • Fiber 11 g

Ingredients

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