| Ingredient |
Amount |
Calories |
| Carrots, raw |
122g |
50kcal |
| Onions |
110g |
44kcal |
| Peppers, raw, green, sweet |
119g |
24kcal |
| Cheese cheddar |
60g |
241kcal |
| Beef ground 85% lean meat 15% fat, broiled |
226.796g |
567kcal |
| Black beans |
850g |
1122kcal |
| Olive oil |
14g |
124kcal |
| Chili powder |
6g |
17kcal |
| Tomato paste, without salt added |
28.1g |
23kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
50g |
16kcal |
| Corn, sweet, white, canned, whole kernel, drained solids |
82g |
55kcal |
Recipe Instructions:
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
Directions
Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano 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, ½ teaspoon salt, and ¼ teaspoon 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.
