Beef Chili with Corn

The husband loves chili so I'm always on a search for a healthy & hearty chili to satisfy his cravings.  Up until now, my favorite chili recipe was the slow cooker chili.  You just put everything in the pot and let it simmer for 7 hours.  The only problem with the slow cooker chili was, I always had to plan ahead and make sure it starts cooking while I'm away at work. Here our chili recipe for when we want it now!

Southwestern Beef Chili with Corn
adapted from Real Simple, makes 4 servings.
(unless you're a chili lover like my husband, then it makes 2 servings)

ingredients

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 pound ground beef
• 2 tablespoons tomato paste
• 2 (15oz) cans black beans, rinsed
• 1 tablespoon chili powder
• kosher salt and black pepper
• 1/2 cup corn kernels
• 1/2 cup grated Cheddar
• 2 scallions, sliced

directions

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and bell pepper 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, 1 cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender. Stir in the corn.
6. Divide the chili among bowls and top with the Cheddar and scallions.