Chipotle-Corn Chili

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

January 2001