Southwestern Beef Chili with Corn

Southwestern Beef Chili with Corn Recipe
Photo: Hector M. Sanchez; Styling: Sara Quessenberry

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

September 2008
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