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Veggie Chili

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    mins
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    people

  • 3 Tbsp. olive oil
  • 1 1/2 cups frozen corn kernels
  • 1 medium onion, chopped (1 cup)
  • 1 medium red bell pepper or green bell pepper, chopped (1 1/4 cups)
  • 1 Tbsp. chili powder
  • 1 tsp. chipotle chile powder
  • 2 Tbsp. tomato paste
  • 3 cups water
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 1 can (15 oz.) no salt added kidney beans, rinsed and drained
  • 1 can (14.5 oz.) no salt added diced tomatoes
  • 1/4 cup reduced fat sour cream
  • 1 Tbsp. chopped fresh cilantro leaves
  • 2 tsp. fresh lime juice

NUTRITIONAL INFORMATION

 

Amount per serving

Calories300
Calories from Fat80
Total Fat9g
Saturated Fat2g
Trans Fat0g
Polyunsaturated Fat1g
Monounsaturated Fat5g
Cholesterol5mg
Sodium370mg
Total Carbs47g
Dietary Fiber9g
Sugars11g
Protein10g
Vitamin D0%
Calcium6%
Iron15%
Potassium658mg
Omega-30g
Omega-61g
Vitamin C60%
Vitamin A30%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 HEAT olive oil in 4-qt. pot over medium-high heat and cook corn, onion and red pepper, stirring frequently, until vegetables are softened, adding chili powder and chipotle chili powder during the last minute. Stir in tomato paste and cook, stirring, until slightly darkened, about 1 minute.
  • 2 ADD water, Knorr® Fiesta Sides™ - Spanish Rice, beans and tomatoes and bring to a boil over medium-high heat. Reduce heat and cook, covered, stirring occasionally, 7 minutes or until rice is tender.
  • 3 COMBINE sour cream, cilantro and lime juice in small bowl and serve with chili.