Southwestern Chili

Southwestern Chili

Adapted from Real Simple magazine

INGREDIENTS:

• 2 tablespoons olive oil
• 3 large carrots , diced 
• 1.5 large white onions, chopped
• 2 green peppers, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 5 tablespoons tomato paste
• 2 (15 oz) cans black beans, rinsed
• 1 (15 oz) can kidney beans, rinsed
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons kosher salt (to taste)
• 2 teaspoons fresh ground black pepper (to taste)
• 1/2 cup frozen corn kernels
• grated Cheddar for serving

DIRECTIONS:

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onions, and peppers-- cook, stirring occasionally, for 5-7 minutes.  Add garlic for 1 more minute.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Stir in the tomato paste and cook for 1 minute.
4. Stir in the beans, corn, chili powder, cumin, 5 cups water, salt, and pepper.
5. Simmer over medium heat until the vegetables are tender, 20 minutes minutes.
6. Serve topped with cheese.