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

How to Make It

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.

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