Southwestern Beef Chili with Corn

Treat your family to a Southwestern dinner with this beef chili that features Progresso® beans and corn. MORE+ LESS-

1/2 lb ground beef

tablespoon olive oil

carrots, chopped

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

poblano chile, seeded and chopped, or 1 small green bell pepper, chopped

1/4 cup tomato paste

cans (15 oz each) Progresso™ black beans, drained, rinsed

1/2

cup frozen corn, thawed

tablespoon chili powder

cups reduced-sodium beef broth

1/2 teaspoon kosher (coarse) salt

1/4 teaspoon pepper

1/2 cup shredded Cheddar cheese (2 oz)

Chopped red onion, if desired

Chopped jalapeño chiles, if desired

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1

In 3-quart saucepan, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Remove beef from pan; set aside.
2

In same pan, heat oil over medium-high heat. Add carrots, onion, garlic and poblano chile; cook 3 minutes, stirring constantly. Stir in tomato paste; cook until slightly darkened, about 1 minute. Add cooked beef, the beans, corn, chili powder, broth, salt and pepper. Reduce heat to medium. Simmer uncovered 10 minutes, stirring occasionally, until vegetables are tender.
3

Ladle chili into 4 bowls. Sprinkle with cheese. Garnish with red onion and jalapeños.