Recipes
Vegetarian Green Chili
8 servings
40 minutes total
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Ingredients
- 1 cup white rice
- 2 cups water
- 2 tablespoons vegetable oil, divided
- 1 (3-oz) container presliced green onions
- 1 (8-oz) container trinity mix (fresh bell pepper, celery, and onion)
- 3 teaspoons minced garlic
- 1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
- 2 (12-oz) bags shelled frozen edamame
- 1 (4.5-oz) can chopped green chiles
- 3 cups vegetable broth
- 1 (16-oz) jar salsa verde
- ¼ bunch fresh cilantro, coarsely chopped
- 3 ripe Hass avocados
- 6 cups fresh spinach
- Plain low-fat yogurt (optional)
Prep
- Cook rice following package instructions.
- Chop cilantro.
Steps
- Prepare rice following package instructions (using water and 1 tablespoon oil).
- Preheat large stockpot on medium-high 2–3 minutes. Place remaining 1 tablespoon oil, green onions, trinity mix, and garlic in pot; cook 3–4 minutes, stirring occasionally, or until vegetables have softened.
- Drain beans. Add beans, edamame, and green chiles; cook 2 minutes. Stir in broth and salsa; bring chili to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.
- Chop cilantro (¼ cup). Peel, pit, and chop avocados. Remove pot from heat; stir in cilantro and spinach. Divide chili between 8 serving bowls; top evenly with avocado, rice, and yogurt, if desired. Serve.
Amount per ⅛ recipe serving: Calories 430, Total Fat 18g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 760mg, Total Carb 51g, Fiber 10g, Sugars 6g, Protein 16g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%