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    You are in: Home / Recipes / Southwestern Chipotle Chili With Black Beans and Corn Recipe
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    Southwestern Chipotle Chili With Black Beans and Corn

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Cindy Rose's Note:

    Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.

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    Units: US | Metric


    1. 1
      Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
    2. 2
      Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
    3. 3
      Add water if chile is too thick.
    4. 4
      Top with cilantro. Pass sour cream and sliced green onions separtely.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on August 09, 2011


      A great chili without the meat but more like a soup. I used a combo of beef and chicken broth and canned corn kernels. Would definitely make again as a soup with the smoky chipotle subtle flavor!! Just a note to say we did combine this with leftover 435765 to make it a meat version and added more cumin and chipotle in adobe sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Southwestern Chipotle Chili With Black Beans and Corn

    Serving Size: 1 (275 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 189.8
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 410.0 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 8.0 g
    Sugars 6.4 g
    Protein 8.4 g

    The following items or measurements are not included:

    chipotle chiles in adobo

    vegetable broth

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