Southwestern Beef Chili with Corn

One of the most interesting aspects of planning a weekly menu that is continually filled with new dishes is the sheer number of recipes we find that challenge our expectations of labels. This particular recipe is a prime example of this phenomena. Although labeled a chili, neither of us felt that the label actual corresponded with the taste. Although flavorful, there was a lack of cumin flavor or any sense of rich smokiness. The experience of this dish was by no means bad, it just was not what we expected. Best stated, it was a flavorful, meat and bean dish loaded with vegetables that was reminiscent of a chili but did not quite meet our expectations.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

• 1 tablespoon olive oil
• 2 carrots chopped
• 1 medium onion, chopped
• 1 poblano or bell pepper, chopped
• ½  pound ground beef
• 2 tablespoons tomato paste
• 2 15-ounce cans black beans, drained and rinsed
• 1 tablespoon chili powder
• Kosher salt and pepper
• ½ cup corn kernals (from 1 ear, or frozen and thawed)
• ½ 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 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, ½ teaspoon salt, and ¼ 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 Cheddar and scallions.

Recipe Adapted From: 

Real Simple (1-year)