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Chili With Black Beans And Corn

Recipes by Chef Steph

Chef Steph

Chili With Black Beans And Corn

ingredients

Chili With Black Beans And Corn
  • 1 tablespoon - olive oil
  • 2 - carrots, chopped
  • 1 - onion, chopped
  • 1 - poblano or bell pepper, chopped
  • 1 - chopped orange or yellow pepper
  • 1/2 pound - ground beef
  • 2 tablespoons - tomato paste
  • 2 - 15-ounce cans black beans, rinsed
  • 1 tablespoon - chili powder
  • dash - kosher salt and black pepper
  • 1/2 cup - corn kernels (from 1 ear, or frozen and thawed)
  • 1/2 cup - grated cheddar (2 ounces)
  • 2 - scallions, sliced
Prep time
10 minutes
Cook Time
15  minutes
Serves
4 to 8

Directions

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
  3. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
  4. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
  5. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
  6. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
  7. Divide the chili among bowls and top with the cheddar and scallions.

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