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Credit: Hector M. Sanchez; Styling: Sara Quessenberry

Recipe Summary

prep:
10 mins
additional:
20 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

343 calories; protein 23g; carbohydrates 34g; sugars 6g; fiber 11g; fat 15g; saturated fat 5g; sodium 893mg; cholesterol 51mg.
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