Southwestern Chili

This recipe is featured in our October November 2014 Food + Entertaining article, A Casual Drop-In On Hallows Eve.

Southwestern Chili
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Southwestern Chili

0.0 from 0 votes
Course: Soups
Servings

4-6

servings

Ingredients

  • 2 tablespoons olive oil

  • 2 carrots, chopped

  • 1 small onion, chopped

  • 1 bell pepper, chopped

  • 1 pound ground beef

  • 2 tablespoons tomato paste

  • 1 14 ounce can diced tomatoes

  • 2 15 ounce cans black beans, drained and rinsed

  • 1 tablespoon chili powder

  • Salt and pepper

  • ½ cup corn, fresh or frozen

Directions

  • Heat oil in saucepan and add carrots, onion and pepper, stirring for 5 minutes. Add the beef and cook, breaking it up, until no longer pink. Add the tomato paste and cook, stirring until darkened, about 1 minute. Add tomatoes, beans, chili powder, 3 cups water, ½ teaspoon salt and ¼ teaspoon pepper. Simmer over medium heat until vegetables are tender, about 10 minutes. Stir in corn.
  • Garnish with scallions, sour cream, avocado, cilantro and cheese.

Notes