Chipotle-Corn Chili

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 1.8 cups whole-kernel corn 
• 1 pound coarsely ground round chili meat 
• 0.3 teaspoon pepper 
• 1.5 cups bottled chunky chipotle salsa 
• 3 ounces preshredded mexican blend cheese reduced-fat (such as Sargento)

Equipment

• bowl
• ladle
• dutch oven

Directions

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.
2. Drain, if necessary.
3. Reduce heat to medium; add corn, and cook, uncovered, 3 minutes, stirring occasionally.
4. 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.