Skip to Content
Menu

Chili Verde

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Oct 8, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    1
    In 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.
  • Step 
    2
    Top 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section