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Southwestern chili with corn - vegetarian Recipe

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This recipe for Southwestern chili with corn - vegetarian is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
2 carrots, chopped
1 medium onion chopped
1 bell pepper, chopped
½ ground beef
2 tablespoons tomato paste
2 15 oz cans black beans, drained and rinsed
1 T chili powder
½ t Salt and ¼ t pepper
½ cup corn kernels (from 1 ear, or frozen & thawed)
½ 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, ½ t salt, and ¼ 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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