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Smoky Chipotle Chili

SUBMITTED BY: Campbell's Kitchen

"Smoked jalapenos give Pace® Chipotle Salsa its unique flavor and make this a favorite in the great chili debate."
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COOK TIME  25 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 cup Pace® Chipotle Chunky Salsa
  • 1 cup frozen whole kernel corn
  • 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
  • Cornbread Squares

DIRECTIONS

  1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
  2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
  3. Serve with Cornbread Squares.

FOOTNOTES

  • TIP
  • Cornbread Squares: Preheat oven to 400 degrees F. Mix 1 package (about 8 ounces) corn muffin mix according to package directions. Spread half the batter in greased 8-inch square baking pan. Top with 1/2 cup each Pace® Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.

 
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