Chipotle-Corn Chili

Yield: 4 servings (serving size: 1 1/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 38%
  • Fat: 14.2g
  • Saturated fat: 6.4g
  • Protein: 31.6g
  • Carbohydrate: 22.5g
  • Fiber: 2.9g
  • Cholesterol: 49mg
  • Sodium: 942mg


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chipotle-Corn Chili Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy