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Chipotle Corn Chili
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Brief Description
Traditional ground beef chili with beans and corn; seasoned with chipotles in adobo for a spicy dish.
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Main Ingredient
ground beef
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Use leftover chili to make chili, rice and spinach burritos: mix chili with cooked rice, chopped baby spinach and grated cheddar, and wrap in a multigrain tortilla; heat when ready to eat.
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Posted By: mcarr
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Posted On: Aug 16, 2019
Number of Servings:
Ingredients:
- 2 tablespoons - vegetable oil
- 1 - red or yellow onion diced
- 4 cloves - garlic chopped
- 1/4 cups - chili powder
- 1 1/2 pounds - ground beef
- 3/4 teaspoons - salt
- 28 ounces - canned crushed tomatoes
- 1 cans - 15 oz. red kidney beans drained, rinsed
- 1 cans - 15 oz. pinto beans drained, rinsed
- 1 cups - frozen corn
- 1 - or 2 chipotles in adobo finely minced
- 3/4 teaspoons - salt
- - optional toppings: grated cheese, diced green onion, chopped cilantro, sour cream
Directions:
In a large heavy pot, heat oil over medium-high heat. Add onion and cook 4 minutes.
Add garlic and cook 1 minute. Stir in chili powder; then add ground beef and salt. Cook, stirring to break up meat, until cooked through (about 5 minutes).
Stir in crushed tomatoes, kidney and pinto beans, along with corn, chipotles and salt.
Reduce heat to low, cover and let simmer for 15 minutes. (Meanwhile, prepare toppings).
Serve 1-1/2 cups chili in each of 4 bowls and top with desired toppings.
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