makes 4 servings
1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 bell pepper, chopped
1/2 pound ground beef or turkey
2 tablespoons tomato paste
2 15-ounce cans black beans, rinsed
1 tablespoon chili powder (more or less to taste)
Kosher salt and black pepper
1/2 cup corn kernels
1/2 cup grated cheddar (2 ounces)
2 green onions, sliced
garlic salt and cumin - to taste
Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion and pepper and cook, stirring, for 3 minutes. Add the meat 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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.
Print this recipe: Southwestern Chili
This is one of my favorite pictures taken at the Family reunion in Iowa last July - my dad (actually smiling) and my daughter (you know her as The Kid). If you're from Iowa you might recognize the 'House Divided' shirt my brother is wearing (go Hawks!)