Southwestern Beef Chili With Corn

Southwestern Beef Chili With Corn
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2008

Nutritional Information

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

Quick Tip

Freezer
The chili can be refrigerated for up to 3 days or frozen for up to 3 months.

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