Chipotle Corn Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Traditional ground beef chili with beans and corn; seasoned with chipotles in adobo for a spicy dish.

    Main Ingredient:

    ground beef

    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 15 min
    Cook Time: 30 min


    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 On:

    August 16, 2019

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