INGREDIENTS

  1. 1 tablespoon olive oil
  2. 2 carrots, chopped
  3. 1 onion, chopped
  4. 1 poblano or bell pepper, chopped
  5. 1/2 pound ground beef
  6. 2 tablespoons tomato paste
  7. 2 15-ounce cans black beans, rinsed
  8. 1 tablespoon chili powder
  9. kosher salt and black pepper
  10. 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
  11. 1/2 cup grated Cheddar (2 ounces)
  12. 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.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
  3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
  4. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
  5. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
  6. Divide the chili among bowls and top with the Cheddar and scallions.