By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
619 cal · 30 min
Southwestern Beef Chili with Corn
Recipe GLPR4bdcb339be0c47
A quick, hearty chili featuring ground beef, black beans, corn, and poblano peppers simmered with warm spices. Ready in just 30 minutes, this Southwestern-style chili is topped with melted Cheddar and fresh scallions for a satisfying main course packed with fiber and flavor.
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Ingredients
1 tablespoon olive oil
2 carrots, chopped
1 onion, chopped
1 poblano or bell pepper, chopped
½ pound ground beef
2 tablespoons tomato paste
2 15-ounce cans black beans, rinsed
1 tablespoon chili powder
kosher salt to taste
black pepper to taste
½ cup corn kernels (fresh from 1 ear or frozen and thawed)
½ cup grated Cheddar cheese
2 scallions, sliced
Directions
Heat olive oil in a large pot over medium-high heat. Add the chopped carrots, onion, and poblano pepper, and sauté for about 5 minutes until softened.
Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5–7 minutes. Drain excess fat if needed.
Stir in the tomato paste and chili powder, mixing well to coat the beef and vegetables. Cook for 1 minute to bloom the spices.
Add the rinsed black beans and corn kernels. Stir to combine.
Simmer for 8–10 minutes, stirring occasionally, until the chili thickens slightly and flavors meld. Season with kosher salt and black pepper to taste.
Divide the chili among bowls. Top each serving with grated Cheddar cheese and sliced scallions before serving.
Comments
This chili hits the sweet spot for Charlotte weeknight cooking: ground beef, beans, corn, and poblano pepper are all reliable finds at Harris Teeter, Food Lion, Walmart, and ALDI, with no special trips needed. The 30-minute claim understates reality by about 10 minutes once you factor in chopping the carrot, onion, and poblano, but the hands-on work is light enough that this still feels like an honest weeknight dish. At roughly $2.50 to $3.00 per serving (ground beef and cheddar are the main cost drivers), it's reasonable for a family of four, and the finished chili reheats beautifully the next day—a real win for leftovers.
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