Southwestern Beef Chili With Corn

Name: Southwestern Beef Chili With Corn
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 2 carrots, chopped; 1 onion, chopped; 1 poblano or bell pepper, chopped; 0.5 pound ground beef; 2 tablespoons tomato paste; 2 15-ounce cans black beans, rinsed; 1 tablespoon chili powder; kosher salt and black pepper; 0.5 cup corn kernels (from 1 ear, or frozen and thawed); 0.5 cup grated Cheddar (2 ounces); 2 scallions, sliced

3.7

(239)

16 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

Updated on October 22, 2018

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

Nutrition Facts (per serving)

343	Calories
15g	Fat
34g	Carbs
23g	Protein

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.