Things are cooling down in these parts, and it’s been nearly impossible to stay warm. Enter: fall/winter culinary delights. Soups, stews, and chilis have been on the brain, and this particular recipe rocks my world.
Southwestern Chili is packed with protein, loaded with veggies, keeps the belly full, and the body warm. Even better, it’s amazing as a vegan or carnivorous dish depending on your mood or diet.
For all you single households, this is a versatile dish. Throw a fried egg on top for a hearty breakfast. Spoon over a baked potato for a quick evening meal. The sky is the limit!
1 tbsp olive oil
2 carrots, chopped
1 onion, chopped
1 red bell pepper, chopped
1 ear corn, kernels removed (about 1/2 cup)
1/2 lb ground beef (omit for vegetarian/vegan version)
2 tbsp tomato paste
2 cans black beans, drained and rinsed
1 tbsp chili powder
1/4 tbsp cumin
1/4 tsp red chili flakes (optional)
salt/pepper to taste
fage greek yogurt (or sour cream)
Heat oil in large skillet over medium-high heat. Add carrots, bell pepper and cook 3 minutes. Add onion and cook until translucent (about 3 more minutes).
Optional: Add beef and cook, breaking up with a spoon, until it is no longer pink. (About 3-5 minutes)
Stir in tomato paste and cook for one minute. Add beans, 3 cups of water, chili powder, cumin. Simmer over medium heat. Stir in corn and red chili flakes once water has cooked halfway down (about 6-7 minutes) and cook for 3-5 minutes until veggies have softened.
Divide among bowls and add garnishes of your choice.
Give it a shot, play with it – and report back if you find any awesome additions!