Southwestern Beef Chili With Corn

Southwestern Beef Chili With Corn
Hector M. Sanchez
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preparation
10
minutes
cooking
30
minutes
Serves 4

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

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.
Sarah Quessenberry
August 2008

Nutritional Information

  • Per Serving
  • Calories 343
  • Fat 15 g
  • Sat Fat 5 g
  • Cholesterol 51 mg
  • Sodium 893 mg
  • Protein 23 g
  • Carbohydrate 34 g
  • Fiber 11 g
  • Sugar 6 g
What does this mean? See Nutrition 101.

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