Try this White Chili with Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionTomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes. Yields 2 cups. White Chili: Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans in container of an electric blender or food processor; cover and process until smooth. Place bean mixture, remaining broth, remaining cannellini beans, remaining navy beans, chicken, and remaining ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1 cup) servings. MC formatted by Ramona - Sewgoode@aol.com Recipe by: Cook Healthy Cook Quick-Oxmoor House Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@aol.com on Nov 27, 1997
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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 10 | ||
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Calories: 380 | ||
Calories from Fat: 81 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 50.2mg | 15 % | |
Sodium 217mg | 7 % | |
Potassium 1161.6mg | 31 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 33.2g | ||
Protein 31.8g | 45 % | |
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: 380
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