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Chili Verde

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Betty Crocker
Related tags
main-dish low fat vegetarian dinner american
Nutrition per serving    (USDA % daily values)
CAL
207
FAT
15%
CHOL
4%
SOD
65%

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Ingredients for 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

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