Southwestern Beef Chili With Corn

INGREDIENTS

1. 1tablespoon olive oil
2. 2carrots, chopped
3. 1onion, chopped
4. 1poblano or bell pepper, chopped
5. 1/2pound ground beef
6. 2tablespoons tomato paste
7. 215-ounce cans black beans, rinsed
8. 1tablespoon chili powder
9. kosher salt and black pepper
10. 1/2cup corn kernels (from 1 ear, or frozen and thawed)
11. 1/2cup grated Cheddar (2 ounces)
12. 2scallions, 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.
7. Source: realsimple.com