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  • Prep 45 min
  • Total 45 min
  • Servings 4

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
40
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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