Summer Chili


This spicy chili gets southwestern flavors from chipotle peppers and fire-roasted tomatoes.

Summer Chili in white bowl with cheese and sour cream
Photo: Jason Donnelly
Total Time:
20 mins
about 5 1/3 cups


  • 1 11 ounce package frozen corn, black beans, and brown rice with southwestern-style sauce, such as Green Giant brand

  • Nonstick cooking spray

  • 8 ounce extra-lean ground beef

  • 1 15 ounce can no-salt-added cannellini beans, rinsed and drained, such as Eden Organic brand

  • 1 14.5 ounce can no-salt-added fire roasted diced tomatoes, such as Muir Glen brand

  • 1 cup reduced-sodium chicken broth, such as Swanson's Natural Goodness 33% Less Sodium Chicken Broth

  • ¼ - ½ teaspoon ground chipotle chile pepper

  • ¾ cup shredded reduced-fat sharp cheddar cheese

  • cup light sour cream


  1. Microwave frozen vegetables according to package directions. Meanwhile, coat a large nonstick skillet with cooking spray and preheat over medium heat. Add ground beef and cook until meat is browned, breaking up meat as it cooks.

  2. Add the cooked vegetables, beans, undrained diced tomatoes, chicken broth, and chipotle chile pepper. Cook over medium heat until bubbly. Stir in 1/2 cup of the shredded cheese.

  3. Serve topped with sour cream and the remaining shredded cheese.

Nutrition Facts (per serving)

364 Calories
12g Fat
37g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 364
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 57mg 19%
Sodium 602mg 26%
Total Carbohydrate 37g 13%
Total Sugars 5g
Protein 27g
Vitamin C 2.5mg 13%
Calcium 370mg 28%
Iron 3.4mg 19%
Potassium 471mg 10%
Folate, total 6.5mcg
Vitamin B-12 1.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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