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30-Minute Chili Blanco

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Dinner ready in 30 minutes! Enjoy this delicious chili blanco featuring with vegetables – a delicious meal!

Ingredients

1
cup chopped onions (2 medium)
2
cloves garlic, finely chopped
2
cans (15.5 oz each) great northern beans, drained, rinsed
1
can (11 oz) vacuum-packed white shoepeg corn, undrained
1
can (4.5 oz) chopped green chiles, undrained
1
extra-large vegetarian vegetable bouillon cube
2
teaspoons ground cumin
1/4
teaspoon salt
1/4
teaspoon pepper
2 1/2
cups water
1/4
cup chopped cilantro
1/2
cup shredded Monterey Jack cheese (2 oz), if desired
1/2
cup broken tortilla chips, if desired

Directions

  • 1 Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
  • 2 Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
  • 3 Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.

Expert Tips

If you crave a hot bite, use Monterey Jack cheese with jalapeño peppers! For fun, top with crushed colored tortilla chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
15
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
970mg
40%
Total Carbohydrate
67g
22%
Dietary Fiber
15g
58%
Sugars
6g
Protein
21g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
50%
50%
Exchanges:
4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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