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