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Chipotle-Corn Chili

Yield 4 servings (serving size: 1 1/4 cup)

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)

Nutrition Information

  • calories 334
  • caloriesfromfat 38 %
  • fat 14.2 g
  • satfat 6.4 g
  • protein 31.6 g
  • carbohydrate 22.5 g
  • fiber 2.9 g
  • cholesterol 49 mg
  • sodium 942 mg

How to Make It

  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.