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Vegetarian White Chili

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Vegetarian White Chili
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4
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This vegetarian twist on white chili skips the chicken in favor of flavorful white corn, spices and tomatillo salsa.

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

Directions

  • 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.
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 INFORMATION PER SERVING

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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