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Southwestern chili with corn - vegetarian Recipe

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This recipe for Southwestern chili with corn - vegetarian, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Lawless
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
2 carrots, chopped
1 medium onion chopped
1 bell pepper, chopped
ground beef
2 tablespoons tomato paste
2 15 oz cans black beans, drained and rinsed
1 T chili powder
t Salt and t pepper
cup corn kernels (from 1 ear, or frozen & thawed)
C grated Cheddar
2 scallions, sliced

Directions:
Directions:
Heat the oil and add carrots, onion, pepper and cook, stirring for 3 min.
Add tomato paste, about 1 minute until darkened.
Add the beans, chili powder, 3 C water, t salt, and t pepper.
Simmer over medium heat until vegetables are tender, about 10 minutes.
Stir in the corn. Serve, topping with cheddar and scallions.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For a delicious variation, use a can of 'Mexicorn'.

 

 

 

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