Chipotle-Corn Chili

Chipotle-Corn Chili

Cooking Light JANUARY 2001

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


  • 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)


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.

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

Go to full version of

Chipotle-Corn Chili recipe