Ingredients
1/2 lb ground beef
1
tablespoon olive oil
2
carrots, chopped
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
poblano chile, seeded and chopped, or 1 small green bell pepper, chopped
1/4 cup tomato paste
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
1/2
cup frozen corn, thawed
1
tablespoon chili powder
3
cups reduced-sodium beef broth
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese (2 oz)
Chopped red onion, if desired
Chopped jalapeño chiles, if desired
Preparation
In 3-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef from pan; set aside.
In same pan, heat oil over medium-high heat. Add carrots, onion, garlic and poblano chile; cook 3 minutes, stirring constantly. Stir in tomato paste; cook until slightly darkened, about 1 minute. Add cooked beef, the beans, corn, chili powder, broth, salt and pepper. Reduce heat to medium. Simmer uncovered 10 minutes, stirring occasionally, until vegetables are tender.
Ladle chili into 4 bowls. Sprinkle with cheese. Garnish with red onion and jalapeños.
