Chili Verde

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

Minutes

Total Time

45

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 940mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 7g,
    • Sugars 5g),
  • Protein 5g;
Percent Daily Value*:
    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.