Chipotle Sweet Corn Leftover Meatloaf Chili
Didn't think meatloaf could get any better? Add your leftovers to a yummy pot of a sweet heat chili for a simple dish that's BIG on flavor.
Servings: 6
Calories: 489kcal
Ingredients
- 3 tbsp olive oil
- 3 tsp minced garlic
- 1 medium onion roughly chopped
- 1 cup tomato sauce
- 1 1/2 cups canned kidney beans rinsed
- 4 cups crushed tomatoes
- 1 red bell pepper finely diced
- 1 1/2 cups frozen sweet corn
- 1 tbsp cumin
- 2 tbsp chili powder
- 4 tbsp brown sugar
- 1 tsp ground chipotle powder
- salt and black pepper to taste
- 1 1/2 lbs leftover meatloaf roughly chopped
Instructions
- In a dutch oven, or other large soup pot, heat the olive oil over medium heat.
- Stir in the onion and garlic, and stirring occasionally cook for a few minutes, just until the onions soften without allowing the garlic to burn.
- Stir in the tomato sauce, kidney beans, crushed tomatoes, bell pepper, sweet corn, cumin, chili powder, brown sugar, chipotle powder until the mixture's evenly incorporated. Salt and pepper, to taste.
- Simmer gently, stirring occasionally, over medium low heat for 30-45 minutes.
- Stir in the chopped, leftover meatloaf. Let it simmer, stirring occasionally, for another 10 minutes.
- Remove the chili from heat. Ladle into bowls and serve hot-warm, whichever your desired preference.
Notes
We love ours topped with shredded cheddar and a dollop of sour cream. This also pairs well with tortilla chips and guacamole.
adapted from Rock Recipes
Nutrition
Calories: 489kcal | Carbohydrates: 43g | Protein: 33g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 679mg | Potassium: 1002mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2081IU | Vitamin C: 48mg | Calcium: 104mg | Iron: 7mg