Peachy the Magazine October November 2014 | Page 75

FOOD + ENTERTAINING SOUTHWESTERN CHILI 2 tablespoons olive oil 2 carrots, chopped 1 small onion, chopped 1 bell pepper, chopped 1 pound ground beef 2 tablespoons tomato paste 1 14 ounce can diced tomatoes 2 15 ounce cans black beans, drained and rinsed 1 tablespoon chili powder Salt and pepper ½ cup corn, fresh or frozen Heat oil in saucepan and add carrots, onion and pepper, stirring for 5 minutes. Add the beef and cook, breaking it up, until no longer pink. Add the tomato paste and cook, stirring until darkened, about 1 minute. Add tomatoes, beans, chili powder, 3 cups water, ½ teaspoon salt and ¼ teaspoon pepper. Simmer over medium heat until vegetables are tender, about 10 minutes. Stir in corn. Garnish with scallions, sour cream, avocado, cilantro and cheese. OCTOBER NOVEMBER 2014 73