Southwestern Beef Chili with Corn
Photo: Hector M. Sanchez; Styling: Sara Quessenberry
Yield: Makes 4 servings
More From Real Simple
Other: 20 Minutes
Amount per serving
- Calories: 343
- Protein: 23g
- Carbohydrate: 34g
- Sugars: 6g
- Fiber: 11g
- Fat: 15g
- Saturated fat: 5g
- Sodium: 893mg
- Cholesterol: 51mg
- 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
- 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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