Ingredients

1 tablespoon olive oil

2 carrots, chopped

1 medium onion, chopped

1 poblano or bell pepper, chopped

1/2 pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, drained and rinsed

1 tablespoon chili powder

kosher salt and pepper

1/2 cup corn kernels (from 1 ear, or frozen and thawed)

1/2 cup grated Cheddar (2 ounces)

2 scallions, sliced

Preparation

  1. 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 it is no longer pink, 3 to 5 minutes.
  2. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.
  3. Stir in the corn. Divide among bowls and top with the Cheddar and scallions.