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MainRecipesSoup | Chipotle Corn and Two-Bean Chili

   Chipotle Corn and Two-Bean Chili submitted by Mom Johnson
Another recipe from the April 2005 Cooking Light magazine. Hearty and high in potassium. I changed the recipe slightly by adding a bottle of dark amber beer for even more flavor! Serve with a fresh green salad and lots of home-made tortilla chips to scoop up all the yumminess.

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

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

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

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

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v 1 pound ground sirloin
v 1 tsp. canola oil
v 1 1/2 cups chopped onion
v 2 garlic cloves, minced
v 1 T. chili powder
v 1 T. ground cumin
v 2 tsp. minced fresh oregano
v 3/4 tsp. salt
v 1 1/2 cups frozen corn, white or yellow
v 2 (14.5 oz.) cans diced tomatoes, undrained
v 1 cup coarsely chopped fresh zucchini
v 1 cup water
v 1 T. finely chopped canned chipotle chile in adobo sauce
v 1 (15 oz.) can black beans, rinsed and drained
v 6 T. fat-free sour cream
v 6 T. thinly sliced green onions
v 6 T. shredded sharp cheddar cheese

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