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18Ingredients
30Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (large, diced)
- 2 poblano peppers (small, chopped, can substitute one green bell pepper for a milder version)
- 4 garlic cloves (minced)
- 2 cups vegetable broth
- 2 lb. tomatillos (husks removed and diced)
- 2 Tbsp. ground cumin
- 1 tsp. ground coriander
- 28 oz. chickpeas (drained and rinsed)
- 1 cup corn kernels (fresh, can substitute frozen)
- 1 Tbsp. maple syrup (or agave optional, to balance out the tartness)
- salt
- pepper
- avocado (chopped)
- fresh cilantro
- scallions (chopped)
- tortilla chips
- tortilla strips
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium1750mg73% |
| Potassium1320mg38% |
| Protein23g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber16g64% |
| Sugars17g |
| Vitamin A30% |
| Vitamin C70% |
| Calcium40% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Shawna D. 7 years ago
Excellent for our chili cook off day, it’s perfectly balanced with salty, sweet from the corn, and so filling with the chick peas. Great chili verde flavor.