How to Make It
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.