Southwestern Beef Chili With Corn

Serves 4 Hands-On Time: 10m Total Time: 30m
Ingredients

* 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-ounce cans black beans, drained and rinsed
* 1 tablespoon chili powder
* kosher salt and pepper
* 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
* 1/2 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 it 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, 1/2 teaspoon salt, and 1/4 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 the Cheddar and scallions.