Poblano, Potato & White Bean Stew

with Fajita Peppers & Tamale Cake

Callout Tag Icon Calorie Smart Stay Balanced Vegetarian Flexitarian Callout Tag Icon Fiber Filled
This vegetarian take on white bean chili begins with a foundation of sautéed poblano peppers, onion, and garlic. Russet potatoes and white beans are added and simmered with vegetable stock, cumin, coriander, jalapeño, and smoked black pepper. Cream cheese gets blended in for added richness, and the stew is topped with pepper jack cheese for a little extra heat. It’s served with satisfying sides of fajita-style peppers with cilantro and a sweet tamale corn cake.
Allergens

Milk

Produced in a facility that processes eggs, fish, milk, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Per Serving
Calories 520.0kcal
Fat 28.0g
Saturated Fat 11.0g
Carbohydrate 56.0g
Sugar 13.0g
Dietary Fiber 9.0g
Protein 15.0g
Cholesterol 45.0mg
Sodium 940.0mg
Potassium 1540.0mg
Calcium 260.0mg
Iron 3.1mg

Microwave

Refer to the back of the meal sleeve for precise heating instructions for your meal.