Southwestern Beef Chili with Corn

My sister and I love Real Simple.  For Christmas she gave me their newest cookbook.  I haven't gone to the store in ages, but tonight I actually had all the ingredients for this soup.  It was really good, and the kids ate it up.  I loved it because it was healthy and had lots of vegetables.  I used turkey meat instead of ground beef.  The recipe says it's also good the next day over tortilla chips and cheese for nachoes.

Southwestern Beef Chili With Corn

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

Ingredients

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 poblano or bell pepper, chopped

1/2 pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder

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

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.