Southwestern Beef Chili With Corn
Serves 4|
Hands-On Time:
10m
|
Total Time:
30m
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
- 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 no longer pink, 3 to 5 minutes.
- Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
- Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
- Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
- Divide the chili among bowls and top with the Cheddar and scallions.
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
The chili can be refrigerated for up to 3 days or frozen for up to 3 months.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
