Chipotle-Corn Chili

• 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)

1. 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.
2. 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.

ground round chili meat, pepper, cooking spray, wholekernel corn, salt, salsa, blend cheese, unsalted pumpkinseeds

Taken from www.myrecipes.com/recipe/chipotle-corn-chili (may not work)