Ingredients
1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 poblano or bell pepper, chopped
½ pound ground beef
2 tablespoons tomato paste
2 15-ounce cans black beans, rinsed
1 tablespoon chili powder
kosher salt and black pepper
½ cup corn kernels (from 1 ear, or frozen and thawed)
½ cup grated Cheddar (2 ounces)
2 scallions, sliced
Step 1
Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
Step 2
Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
Step 3
Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
Step 4
Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
Step 5
Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
Step 6
Divide the chili among bowls and top with the Cheddar and scallions.
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