Southwestern Beef Chili With Corn
- 1 tablespoon olive oil
- 2 ribs of celery, chopped
- 1 medium onion, chopped
- 1 poblano or bell pepper, chopped
- 1/2 pound ground beef
- 4 tablespoons tomato paste
- 2 15-ounce cans black beans, drained and rinsed
- 1 tablespoon chili powder
- 2 tablespoons cumin
- kosher salt and pepper
- 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
- 3 cups water
- 1/2 cup grated Cheddar (2 ounces)
- 2 scallions, sliced
- Heat the oil in a large saucepan over medium-high heat. Add the celery, 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.
- Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, cumin, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.
- Stir in the corn. Divide among bowls and top with the Cheddar and scallions.