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

How to Make It

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.

Step 2

Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Step 3

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

Step 4

Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 5

Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Step 6

Divide the chili among bowls and top with the Cheddar and scallions.

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