Southwestern Beef Chili with Corn

Name: Southwestern Beef Chili with Corn
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 poblano or bell pepper, chopped; 850 grams black beans, drained and rinsed; 2 carrots, chopped; 57 grams 1/2 cup grated Cheddar; 1 Tbsp chili powder; 118 milliliters corn kernels (from 1 ear, or frozen and thawed); 227 grams ground beef; 4 servings Kosher salt and pepper; 1 Tbsp olive oil; 1 medium onion, chopped; 2 scallions, sliced; 2 Tbsps tomato paste

You can never have too many main course recipes, so give Southwestern Beef Chili with Corn a try. This gluten free recipe serves 4. One portion of this dish contains roughly 28g of protein, 21g of fat, and a total of 489 calories. The Super Bowl will be even more special with this recipe. It is an affordable recipe for fans of American food. If you have cheddar, beans, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

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

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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

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Carrot

Poblano Pepper

Onion

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

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Beef

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

Ingredients you will need

Tomato Paste

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.

Ingredients you will need

Chili Powder