Southwestern Beef Chili with Corn

This recipe is from Real Simple magazine, September 2008. I really enjoyed this meal and it makes fantastic leftovers. Also, you can make it in advance and freeze it or freeze the leftovers.

Southwestern Beef Chili with Corn
1 tbsp olive oil

2 carrots, chopped
1 medium onion, chopped
1 bell pepper, chopped
1/2 lb ground beef
2 tbsp tomato paste
2 15-oz cans black beans, drained and rinsed
1 tbsp chili powder
1/2 cup corn kernels
1/2 cup grated cheddar
2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and bell pepper 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, 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 the bowls and top with teh cheddar and scallions.

I really liked this recipe. It came together really easily and it was nice that the main substance in the dish wasn't meat. I used ground chuck instead of ground beef but I don't think that would make any difference. I also used green onions instead of scallions. The store didn't have scallions. I think that the dish would be the same without them and they seemed superfluous.

The leftovers were delicious. I think they get better with age. I have frozen some so that I can see how it tastes after it has been frozen.