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Southwestern beef chili with corn

Makes 4 servings


  • 1 tablespoon olive oil
  • 2 tablespoon carrots, chopped
  • 1 tablespoon onion, chopped
  • 1 tablespoon poblano or bell pepper, chopped
  • 1/2 pound ground beef
  • 2 tablespoon tomato paste
  • 2 tablespoon 15-ounce cans black beans, rinsed
  • 1 tablespoon chili powder
  • 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
  • 1/2 cup grated cheddar (2 ounces)
  • 2 cup scallions, sliced


Baking Directions:

Heat the oil in a large saucepan over medium-high heat.

Ad the carrots, onion and poblano and cook, stirring, for 3 minutes.

Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

Stir in 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, 8 to 10 minutes.

Stir in the corn.

Divide the chili among bowls and top with the cheddar and scallions.


Leftovers of this chili are an excellent addition to nachos.

Spoon the chili on tortilla chips, top with grated cheddar, and bake at 400 degrees fahrenheit until the cheese is melted.