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5 from 1 vote

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.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dinner, Soup
Cuisine: American
Servings: 6
Calories: 489kcal


  • 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


  • 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.


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


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