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Southwestern Beef Chili With Corn

Hector M. Sanchez
Serves 4 Hands-On Time: 10m Total Time: 30m

Ingredients

  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 poblano or bell pepper, chopped
  • 1/2 pound ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 tablespoon chili powder
  • kosher salt and 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. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
  2. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.
  3. Stir in the corn. Divide among bowls and top with the Cheddar and scallions. 
By Sarah Quessenberry,  September 2008
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Quick Tip

You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.

Nutritional Information

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

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