Southwestern Beef Chili with Corn

Last night, frim my Real Simple cookbook, I made Southwestern Beef Chili with Corn. It was amazing!!!

It has;
- 1 Tbs olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 poblano or bell pepper, chopped
- 1/2 lb ground beef
- 2 Tbs tomato paste
- 2 15oz cans black beans, rinsed
- 1 Tbs chili powder
- Kosher salt and black pepper
- 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
- 1/2 cup grated Cheddar (2oz)
- 2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and pablano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, 1/2 tsp salt, and 1/4 tsp pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
Divide the chili among bowls and top with the Cheddar and Scallions.

*I ended up using 1 lb of beef rather than 1/2, so because of that we used 1 Tbs more of the tomato paste, a little more chili powder, and the whole can of corn.
*We didn't have a whole bell pepper, so I used half a green and half a yellow. But mom and I were talking about next time using half a green along with a red. Make it more colorful!
Family all said it's a keeper!
On another note, in the proscess of making it, I got pepper juice in my eye. It has never failed that when I cook with peppers, I get it in my eye. I'm considering wearing goggles next time. haha

Bon appetit!