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Southwestern Beef Chili with Corn

Photo: Hector M. Sanchez; Styling: Sara Quessenberry
Prep time 10 mins
Other time 20 mins
Yield Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 1 poblano or bell pepper, chopped
  • 1/2 pound ground beef
  • 2 tablespoons tomato paste
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 tablespoon chili powder
  • Kosher salt and pepper
  • 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
  • 1/2 cup grated Cheddar (2 ounces)
  • 2 scallions, sliced

Nutrition Information

  • calories 343
  • protein 23 g
  • carbohydrate 34 g
  • sugars 6 g
  • fiber 11 g
  • fat 15 g
  • satfat 5 g
  • sodium 893 mg
  • cholesterol 51 mg

How to Make It

  1. 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 it is no longer pink, 3 to 5 minutes.

    Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.

    Stir in the corn. Divide among bowls and top with the Cheddar and scallions.

    Make Ahead: You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.