Ever wondered what to do with that lonely leftover meatloaf sitting in your refrigerator? Prepare to transform your ordinary leftovers into a mouthwatering Mexican-inspired chili that will have your taste buds dancing! This Chipotle Sweet Corn Leftover Meatloaf Chili is not just another recipe – it's a culinary adventure that turns yesterday's meal into today's irresistible comfort food. With a perfect balance of smoky chipotle heat, sweet corn, and hearty beans, this chili proves that leftovers can be extraordinary.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6-8 servings
Ingredients
- 1 leftover meatloaf, diced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 chipotle pepper in adobo sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Prepare all ingredients by dicing the leftover meatloaf into small, uniform cubes. Chop the onion and mince the garlic.
- In a large Dutch oven or heavy-bottomed pot, heat a small amount of olive oil over medium heat. Sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Finely chop the chipotle pepper in adobo sauce, and add it to the pot along with the cumin, chili powder, salt, and pepper. Stir to combine and toast the spices for about 1 minute.
- Pour in the diced tomatoes with their juice, and add the drained and rinsed kidney and black beans. Stir to combine all ingredients thoroughly.
- Add the diced leftover meatloaf and frozen sweet corn to the pot. Gently mix to distribute evenly throughout the chili.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let the chili cook for 30-35 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices to suit your preference.
- Remove from heat and let the chili rest for 5-10 minutes to allow flavors to meld together.
- Serve hot, optionally garnished with shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
Tips
- Dice your meatloaf uniformly to ensure even cooking and consistent texture throughout the chili.
- Toast your spices before adding liquid ingredients to enhance their flavor depth and aromatic profile.
- Use low and slow cooking to allow the flavors to meld and develop a rich, complex taste.
- For extra depth, consider adding a splash of beef broth if the chili seems too thick.
- Don't rush the simmering process – letting the chili cook slowly helps marry all the ingredients together.
- If you like extra heat, add an additional chipotle pepper or a dash of hot sauce.
- Leftovers of this chili often taste even better the next day, so don't hesitate to make a big batch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
