Course: main meals
PointsPlus� Value: 6
Servings: 4
Preparation Time: 25 min
Cooking Time: 305 min
Level of Difficulty: Easy
Make a luscious topping for our veggie-packed, chicken chili by combining 1/4 cup of fat-free sour cream with 1/4 teaspoon of ancho chile or chipotle powder.
Heat oil in large skillet over medium-high heat. Add garlic, onion, celery and mushrooms; saut? until onion is translucent, about 5 minutes. Spoon mixture into a 3- to 4-quart slow cooker.
Place squash, tomatillo, hominy, jalapeno, salt, oregano, cumin and black pepper in slow cooker; add grits, stirring constantly, to avoid lumps. Add chicken and broth; cover and cook on low setting for 4 to 5 hours. Yields about 1 3/4 cups per serving.
The addition of the sour cream topping (as mentioned in the abstract above) increases the recipe's PointsPlus value by 1 per serving.
Swirl 1 tablespoon of the topping into each bowl before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 29 | ||
Calories from Fat: 15 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 292.6mg | 10 % | |
Potassium 158.9mg | 4 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.5g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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