This classic south-of-the-border chili is loaded with healthy protein, fiber, and fresh veggies!

INGREDIENTS:

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 poblano or bell pepper, chopped
• 1 chopped orange or yellow pepper
• ½ pound ground beef
• 2 tablespoons tomato paste
• 2 15-ounce cans black beans, rinsed
• 1 tablespoon chili powder
• kosher salt and black pepper
• ½ cup corn kernels (from 1 ear, or frozen and thawed)
• ½ cup grated cheddar (2 ounces)
• 2 scallions, sliced

DIRECTIONS:

1. 1. Heat the oil in a large saucepan over medium-high heat.
   2. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
   3. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
   4. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
   5. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
   6. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
   7. Divide the chili among bowls and top with the cheddar and scallions.