Photo by: Photo: Hector M. Sanchez; Styling: Sara Quessenberry

Southwestern Beef Chili with Corn

  • Yield: Makes 4 servings


  • 1 tablespoon olive oil
  • 2 none carrots, chopped
  • 1 none medium onion, chopped
  • 1 none poblano or bell pepper, chopped
  • 1/2 pound ground beef
  • 2 tablespoons tomato paste
  • 2 none 15-ounce cans black beans, drained and rinsed
  • 1 tablespoon chili powder
  • none Kosher salt and pepper
  • 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
  • 1/2 cup grated Cheddar (2 ounces)
  • 2 none 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.

Nutritional Information

Amount per serving
  • Calories: 343none
  • Protein: 23g
  • Carbohydrate: 34g
  • Sugars: 6g
  • Fiber: 11g
  • Fat: 15g
  • Saturated fat: 5g
  • Sodium: 893mg
  • Cholesterol: 51mg

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Southwestern Beef Chili with Corn Recipe