This chili is a little different - getting a mild flavor from poblano peppers and extra flavor from corn.
1 Tbl Olive Oil
3/4 Cup Diced Carrots
2 Tbl Minced Garlic
2 Poblano Peppers, Diced
1/2 Lb Ground Beef
2 Tbl Tomato Paste
15 Ounce Can Black Beans, Rinsed
15 Ounce Can Cannelini Beans, Rinsed
1 Tbl Chili Powder
3 Cups Water
11 Oz Can Mexicorn, drained
Salt and Pepper to taste
3/4 Cup Diced Carrots
2 Tbl Minced Garlic
2 Poblano Peppers, Diced
1/2 Lb Ground Beef
2 Tbl Tomato Paste
15 Ounce Can Black Beans, Rinsed
15 Ounce Can Cannelini Beans, Rinsed
1 Tbl Chili Powder
3 Cups Water
11 Oz Can Mexicorn, drained
Salt and Pepper to taste
Heat the oil in a large saucepan over medium high heat. Add the carrots and peppers. Cook and stil for 3 minutes. Add garlic and cook for an additional minute before stirring in the beef and cooking until no longer pink.
Add the tomato paste, beans, chili powder, water, corn, salt and pepper. Simmer over medium heat until vegetables are tender (8 to 10 minutes).
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