Southwestern Beef Chili With Corn
Makes 4 servings
Hands-on Time: 0hr 10m
Total Time: 0hr 40m
This recipe is: One Pot, Kid Friendly, Quick & Easy
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
Directions
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.
2. 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.
3. Stir in the corn. Divide among bowls and top with the Cheddar and scallions.
Tip
You can cook the chili in advance and refrigerate it for up to 3 days or freeze it for up to 3 months.
Nutrition Per Serving
Calories 343; Fat 15g; Cholesterol 51g; Carbohydrate 34g; Sodium 893mg; Protein 23g; Fiber 11g; Sugar 6g
Real Simple, September 2008