- 1
- 20 mins
4.6/5
(7 Votes)
Ingredients
- 1 package (19 oz) Green Giant® frozen broccoli and carrots in a garlic herb sauce
- 1 jar (16 oz) Old El Paso® thick-and-chunky salsa (2 cups)
- 1 can (15 oz) Progresso® black beans, rinsed and drained
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 2 cups water
- 1 teaspoon chili powder
- 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
- Sour cream, if desired
Preparation
Step 1
Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
Tip:
There are two types of ground chilies available. One is strictly ground chilies with nothing else added; it's quite spicy. Chili powder is a blend, containing ground chilies and other spices such as cumin, oregano, garlic, coriander and cloves, and is milder.