Rating: 3.5 stars
238 Ratings
  • 5 star values: 79
  • 4 star values: 62
  • 3 star values: 53
  • 2 star values: 33
  • 1 star values: 11

Packed with flavor but not too spicy, this chili gets its southwestern flare from poblano peppers and chili powder. After cooking a base of onion, carrots, and peppers, you’ll brown the meat and stir in beans, tomato paste, and more. Serve the chili on its own, with hot sauce at the table, or with tortilla chips or a dollop of sour cream. Another plus: Our Southwestern Beef Chili with Corn freezes well. Double or even triple the recipe when you cook, then freeze the extra servings in separate containers to thaw and enjoy later in the season; on a cold, busy night, your future self will thank you.


Read the full recipe after the video.

Recipe Summary

10 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

343 calories; fat 15g; saturated fat 5g; cholesterol 51mg; sodium 893mg; protein 23g; carbohydrates 34g; fiber 11g; sugars 6g.