Chili Verde

Enjoy this delicious chili verde made with vegetables that’s top with sour cream – ready for dinner in 45 minutes!

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4

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

  • 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.
  • 2 Top individual servings with 1 tablespoon sour cream.

Expert Tips

This recipe was developed using salsa verde, meaning "green salsa" that's made with tomatillos and green chilies, versus those made strictly with jalapeños.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
940mg
940%;
Total Carbohydrate
35g
35%
(Dietary Fiber
7g
7%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
60%;
Calcium
6%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.