My recipe is adapted from this original recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/southwestern-beef-chili-corn-00000000006977/index.html
- 1 tablespoon olive oil
- 3 small carrots, chopped
- 1/4 tsp minced garlic
- 1/2 onion, chopped
- 1 small sweet bell pepper, chopped
- 1/4 cup of roasted tomato w/green chilis (like rotel)
- 1 pound ground beef
- 1 small can of tomato paste
- 1/2 can of black beans (I used leftover black beans from a previous recipe!)
- 2-3 tablespoons chili powder (depending on level of spice you want)
- 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
- Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, garlic and bell pepper and 1/4 cup rotel 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, ½ teaspoon salt, and ¼ teaspoon pepper. Then add the corn. (I used 1/2 cup of frozen sweet white corn)
- 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.