Southwestern Beef Chili with Corn - Chelsey J

Hand-on Time: 10 minutes

Total Time: 30 minutes

Serves: 4

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-oz cans black beans, drained and rinsed

1 tablespoon chili powder

salt and pepper

1 can corn

1/2 cup grated cheddar

2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat.  Add the carrots, onion, and pepper 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.  Season according to taste (use a hot sauce such as Tapatio if more heat is desired).  Chili may be cooked in advance and refrigerated for up to 3 days or frozen for up to 3 months.