Chili

I love eating and cooking with John Paul, but we don't always have the same taste at the same time. He really likes meat; I'm okay eating it once or twice a week. I love stews; he's more into creamy, blended soups. Compromise abounds in the kitchen when we plan our weekly menu together.
Lucky, this chili satisfies both of us! Yes, there is ground beef, but not an obscene amount, and a wide variety of vegetables makes the nutritious side of me happy. I baked this cornbread to go with it, and the whole meal felt like a Southwestern feast! Feel free to top with sour cream, guacamole or sliced avocado, cheddar cheese, or just some tortilla strips. You could even cut down on the water added in step two and use it as a chili dip. Go wild! There's no judgment in the kitchen!
Oh, and I omitted the scallions only because we didn't have any in the fridge. If you're a fan, use two or three.

Compromise Chili (from Real Simple)
1 Tbsp. olive oil
2 carrots, chopped
1 onion, chopped
2 bell peppers, chopped
1/2 lb. ground beef
2 Tbsp. tomato paste
2 15-oz. cans black beans, rinsed
1 Tbsp. chili powder OR 1 tsp. red pepper flakes
1 c. frozen corn, thawed
1/2 c. grated cheddar cheese

1. Heat oil in Dutch oven over medium-high heat until hot, hot. Add carrots, onion and pepper, and cook, stirring with a wooden spoon, for 3 minutes. Add beef and cook, breaking up with spoon, until no longer pink.
2. Add tomato paste and cook, while stirring, until slightly darkened. Stir in beans, chili powder or flakes, and 3 c. water. Simmer over medium until vegetables are tender, about 10 minutes. Stir in corn and, once heated through, turn off burner.
3. Divide among bowls and top with cheese. This reheats well, so don't toss any leftovers!John Paul loves me so much he chops onions for me! What a guy...This is Mia's favorite place to be while cooking. Especially if there's meat involved.