Late Summer Chili

Something in the air this week had my mind thinking about Fall.  I'm not sure if it was the cool mornings as I opened the doors to let the brisk, fresh air in to fill our house or if it was the little peaks I caught of the kids down the street in their brand new clothes and kicks hoping on the bus for the first day of school.  Regardless, something in my mind catapulted 6 weeks ahead into leaf filled yards and brisk football Saturdays.  All of this was just enough to cause me a hankering for chili.

Let's pay no mind to the fact that by the time I slurped up a spoonful of this spicy deliciousness the outside temp had reached 85 degrees.  Oh well, the last time I checked ice cream still tastes good in the winter.  So I decided to find a recipe that would make the most of the left over ears of corn and bell peppers sitting in my fridge and appease my need for a hearty Autumn inspired meal.  

Late Summer Chili

Ingredients:

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 pound ground beef
• 2 tablespoons tomato paste
• 1 can diced tomato
• 2 15-ounce cans black beans, rinsed
• 1 tablespoon (plus a little) chili powder
• salt and black pepper
• 2-3 ears of cooked corn
• 1/2 cup of your favorite cheese, grated

 Directions:

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and bell pepper. Cook, stirring, for 3 minutes.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add saucepan mixture and all remaining ingredients into crock pot and simmer on low for 6-8 hours or high for 4 hours. 

Notes: 

• Add zuchini instead of ground beef for an easy and delicious vegitarian version.
• This recipe is based on Real Simple Magazine's Southwestern Beef Chili with Corn.