Chipotle-Corn Chili

Name: Chipotle-Corn Chili
Ingredients: 1 pound coarsely ground round chili meat; 1/4 teaspoon pepper; Cooking spray; 1 3/4 cups whole-kernel corn; 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained; 1 1/2 cups bottled chunky chipotle salsa; 3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese (such as Sargento); 2 tablespoons unsalted pumpkinseeds, toasted (optional)

8 ingredients

2 steps

Ingredients

1 pound coarsely ground round chili meat
1/4 teaspoon pepper
Cooking spray
1 3/4 cups whole-kernel corn
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups bottled chunky chipotle salsa
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese (such as Sargento)
2 tablespoons unsalted pumpkinseeds, toasted (optional)

Directions

1

Combine meat and pepper in a small Dutch oven coated with cooking spray. Cook over medium-high heat 10 minutes or until browned, stirring to crumble. Drain, if necessary.
2

Reduce heat to medium; add corn, and cook, uncovered, 3 minutes, stirring occasionally. Add diced tomatoes and salsa; cook, uncovered, 5 minutes, stirring occasionally. Ladle into each of 4 soup bowls. Top each serving with 3 tablespoons cheese and, if desired, pumpkinseeds.