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Vegetarian White Chili

  • Prep 20 min
  • Total 50 min
  • Servings 4

This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa. MORE + LESS -

Ingredients

Chili

1
tablespoon olive oil
2
cups diced white onion
1
tablespoon ground cumin
1
tablespoon ground coriander
1
can (11 oz) white shoepeg whole kernel corn
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2
cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4
cups low-sodium vegetable broth

Toppings

4
teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

Steps

Hide Images
  • 1
    In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
  • 2
    Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
  • 3
    Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

Expert Tips

  • Bulk up this chili by serving it over rice.
  • Making this during the summer months? Instead of tomatillo salsa, consider topping this beautiful bowl with chopped heirloom yellow tomatoes and cilantro.
  • Store any leftover chili, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Thaw in refrigerator; then heat to eat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
890mg
37%
Potassium
800mg
23%
Total Carbohydrate
71g
24%
Dietary Fiber
15g
62%
Sugars
8g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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