Chipotle Corn and Two-Bean Chili

4 Reviews
ADD YOUR REVIEW
Yield
6 servings
By Maureen Callahan
April 2005
RECIPE BY Cooking Light

This hearty chili has more than 1,170 milligrams of potassium per serving.

Ingredients

  • 1 pound ground round
  • 1 teaspoon canola oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons minced fresh oregano
  • 3/4 teaspoon salt
  • 1 1/2 cups frozen whole-kernel corn
  • 2 (14.5-ounce) cans no salt-added diced tomatoes, undrained
  • 1 cup coarsely chopped zucchini
  • 1 cup water
  • 1 tablespoon finely chopped canned chipotle chile in adobo sauce
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 tablespoons fat-free sour cream
  • 6 tablespoons thinly sliced green onions
  • 6 tablespoons (about 1 1/2 ounces) shredded reduced-fat sharp cheddar cheese

Nutritional Information

  • Calories 408
  • Caloriesfromfat 28%
  • Fat 12.8g
  • Satfat 4.4g
  • Monofat 4.4g
  • Polyfat 1.3g
  • Protein 29g
  • Carbohydrate 45.4g
  • Fiber 13.2g
  • Cholesterol 59mg
  • Iron 5.4mg
  • Sodium 850mg
  • Calcium 180mg

How to Make It

Step 1

Cook beef in a Dutch oven over medium-high heat until lightly browned; stir to crumble. Drain well; set aside.

Step 2

Add canola oil to pan. Heat pan over medium-high heat. Add chopped onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 30 seconds. Add chili powder, cumin, oregano, and salt; sauté 30 seconds. Stir in corn and tomatoes; bring to a boil. Reduce heat, and simmer 3 minutes, stirring occasionally.

Step 3

Stir in beef, zucchini, water, chipotle chile, and beans; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until zucchini is tender.

Step 4

Spoon 1 1/2 cups chili into each of 6 bowls. Top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 1 tablespoon cheese.

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Ratings & Reviews

Heidelind1's Review

ljbtampa
May 03, 2014
It's good, I will probably make it again if I have leftover chilies in adobo sauce cause I usually end of throwing them out when I use them for other recipes. I did like that my husband, who thinks he hates zucchini, said he really liked the big, chunky onions:) I feel so validated.

mandofan's Review

mandofan
January 22, 2013
Good, but nothing special. However, it is pretty quick to make.

shankoene's Review

Heidelind1
April 02, 2012
I really loved what the chipotle does for this recipe. The only change I made was to add some flour to thicken it a bit.

ljbtampa's Review

shankoene
April 15, 2009
This is now my "go to" chili recipe. The chipotles add such great smokey flavor, and the zucchini adds interesting texture.