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