Southwestern Beef Chili with Corn

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

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.