Food Recipes Southwestern Beef Chili With Corn 3.7 (238) 15 Reviews 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. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on October 22, 2018 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 2 carrots, chopped 1 onion, chopped 1 poblano or bell pepper, chopped ½ pound ground beef 2 tablespoons tomato paste 2 15-ounce cans black beans, rinsed 1 tablespoon chili powder kosher salt and black pepper ½ cup corn kernels (from 1 ear, or frozen and thawed) ½ 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. Hector M. Sanchez Print Nutrition Facts (per serving) 343 Calories 15g Fat 34g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 343 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 51mg 17% Sodium 893mg 39% Total Carbohydrate 34g 12% Total Sugars 6g Protein 23g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.