Enjoy this delicious chili verde made with vegetables that’s top with sour cream – ready for dinner in 45 minutes!
Chili Verde
- Prep Time 45 min
- Total 45 min
- Servings 4
- Ingredients 9
Ingredients
- 2 small zucchini, cut into 1/2-inch pieces (2 cups)
- 1 large green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
- 1/2 lb small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
- 2 1/2 cups water
- 1/2 cup salsa verde (from 12- to 16-oz jar)
- 1 can (15.5 oz) white or yellow hominy, drained, rinsed
- 1 extra-large vegetarian vegetable bouillon cube
- 2 teaspoons chili powder
- 1/4 cup sour cream
Instructions
-
Step1In 3-quart saucepan, mix ingredients except sour cream. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
-
Step2Top individual servings with 1 tablespoon sour cream.
Nutrition
200
Calories
4 1/2g
Total Fat
5g
Protein
35g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 940mg
- 39%
- Potassium
- 680mg
- 20%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 7g
- 26%
- Sugars
- 5g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 60%
- 60%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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